This method of scalding keeps the berries plump and retains their color. Bring the rest of juice to a boil. Add sugar if more sweetness is desired. Add the dissolved flour to the hot juice gradually, mix well, and simmer on very low fire, stirring frequently, until it begins to bubble. Let them dry over-night.
Next day hang the muslins from a line to dry more for another day.
To remove the pastegh from the cloth, spray water on the back side, wait a few minutes, then pull off the pastegh from the muslin. Sprinkle cornstarch on the side of pastegh that touched the cloth to absorb the moisture caused by the spraying of water. Cut or fold any way desired and keep in closed jars. This is good eaten with walnuts. You may also sprinkle chopped nuts on the pastegh before it begins to dry.