Canjica is a traditional Brazilian dessert that’s sweet, creamy, and oh-so-delicious. Made with corn, milk, and spices, this comforting dish is perfect for any occasion. Whether you’re looking for a tasty treat to enjoy on a chilly evening or a sweet snack to share with friends and family, canjica is sure to hit the spot.
In this blog post, we’ll explore the rich and creamy flavors of canjica and show you how to make this delicious dessert at home. With our easy-to-follow recipe and step-by-step instructions, you’ll be able to create a tasty batch of canjica in no time.
But first, let’s talk about what canjica is and where it comes from. Canjica is a traditional Brazilian dessert that’s popular throughout the country. It’s made with white or yellow dried corn kernels that are cooked in milk, coconut milk, sugar, and spices until they’re soft and tender. The result is a sweet and creamy dish that’s perfect for enjoying as a dessert or snack.
Canjica is often enjoyed during the winter months and is a popular dish at Festas Juninas, traditional Brazilian celebrations that take place in June. However, it’s also enjoyed year-round as a comforting treat.
One of the great things about canjica is that it’s easy to make at home. With just a few simple ingredients and some basic cooking skills, you can create a delicious batch of canjica in your own kitchen. And the best part? You can customize the recipe to suit your taste by adding different ingredients like shredded coconut, ground cloves, or peanuts.
In this post, we’ll walk you through the process of making canjica from start to finish. We’ll show you how to prepare the corn kernels, cook them until they’re tender, and combine them with milk and spices to create a creamy and delicious dish. We’ll also share some tips and tricks for customizing your canjica to suit your taste.
So if you’re ready to discover the delicious world of canjica, grab your apron and let’s get cooking! This traditional Brazilian dessert is sure to become a new favorite in your home.
Ingredients
- 1.1 lbs of canjica corn
- 1 can of sweetened condensed milk
- 1 quart of milk
- 1 small bottle of coconut milk
- Cinnamon sticks
- Cloves
Instructions
- Begin by thoroughly rinsing the canjica corn and soaking it overnight in a large bowl.
- The next day, drain the water and transfer the corn to a pressure cooker. Add 2 quarts of water and cook for approximately 40 minutes, or until the corn is tender.
- In a separate saucepan, combine the milk, sweetened condensed milk, coconut milk, and spices. Heat over medium heat until the mixture comes to a boil.
- Carefully pour the hot milk mixture over the cooked canjica corn and stir to combine.
- Return the saucepan to the stove and cook for an additional 20 minutes, stirring occasionally to prevent sticking.
- Serve the creamy canjica hot, garnished with a sprinkle of ground cinnamon.
Notes
- Canjica and curau are both traditional Brazilian dishes made with corn, but they differ in the type of corn used and the way they are prepared. Canjica is made with white or yellow dried corn kernels that are cooked in milk, coconut milk, sugar, and spices.
- Curau, on the other hand, is made with fresh green corn that is grated and cooked with milk, sweetened condensed milk, and spices. Both dishes are sweet and creamy and can be enjoyed as a dessert or snack.
- There are many variations of canjica that you can try by adding different ingredients. Some popular additions include shredded coconut, ground cloves, and peanuts.
- You could also try adding a pinch of nutmeg for extra flavor. Feel free to experiment and find the combination that you like best!
- You can experiment with substituting some of the ingredients in the canjica recipe. For example, you could try using a non-dairy milk such as almond or soy milk in place of the regular milk and coconut milk.
- You could also try using a sugar substitute or reducing the amount of sweetened condensed milk if you prefer a less sweet version.
- Keep in mind that making substitutions may alter the taste and texture of the final dish, so it’s always a good idea to start with small changes and adjust to your taste.
