Place the bulgur in a bowl and soak in hot tap water for 15 minutes or so. Drain and set nearby. Pour the water in the pan. Add the grape molasses, cook on low and stir a bit to dissolve it. When the water simmers, drop the drained bulgur in and cook, covered, for about 20 minutes or until the grains have absorbed the liquid and are soft. Serve lukewarm or at room temperature with some chopped walnuts or other favorite nuts if desired.