Bulama, traditionally made after the grape harvest, is a soft pudding of freshly pressed grape juice and flour cooked until thick. Naturally sweet and made without added sugar, it is a traditional autumn dessert.
Whisk the flour into some of the grape juice until smooth and free of lumps.
Bring the remaining grape juice to a boil over medium heat. Slowly add the flour mixture, stirring constantly, and cook for 15–18 minutes until thickened.
Divide among bowls and cool at room temperature for 2 hours.
Sprinkle with the crushed walnuts and serve.
Store in a covered container in the refrigerator for up to 4 days.
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