Canjica is a traditional Brazilian dessert, especially popular during June festivals. Made with white corn kernels cooked in milk and sweetened with condensed milk and sugar, it has a creamy texture and a sweet, comforting flavor. Flavored with spices such as cinnamon sticks and cloves, canjica offers a gastronomic experience rich in flavors and tradition. It's a versatile dessert, can be served either hot or cold, and is often enjoyed at family gatherings and cultural festivities throughout the year.
Ingredients:
- 500g of dried white corn kernels for canjica
- 1 liter of water
- 1 liter of milk
- 1 can of sweetened condensed milk
- 200g of sugar
- 100g of grated coconut (optional)
- Cinnamon sticks to taste
- Cloves to taste
- Pinch of salt
- Ground cinnamon for sprinkling (optional)
Instructions:
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Soak the dried white corn kernels in water for at least 8 hours or overnight.
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After soaking, drain the water and transfer the corn kernels to a pressure cooker.
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Add 1 liter of water to the pressure cooker and a pinch of salt. Cook over medium-high heat until the corn kernels are tender. This may take about 30-40 minutes in the pressure cooker.
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Once the corn kernels are tender, add the milk, sweetened condensed milk, sugar, grated coconut (if using), cinnamon sticks, and cloves. Stir well to combine all the ingredients.
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Cook over medium-low heat, stirring occasionally, until the mixture becomes creamy and thickened, usually another 30-40 minutes.
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Once it reaches the desired consistency, turn off the heat and let the canjica rest for a few minutes before serving.
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Serve hot or cold, sprinkled with ground cinnamon if desired.
This is a basic canjica recipe, but you can adjust it to your taste by adding ingredients such as peanuts, coconut milk, or even more spices for extra flavor. Enjoy your meal!
