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Present in all regions of Brazil, canjica is more than a dessert; It is a living representation of the joy of the June festivities. Whether served hot during cold June nights or as the main attraction on decorated tables, hominy reinforces family ties and creates affectionate memories that last for generations.
When tasting hominy, we are transported to a universe of tradition, human warmth and celebration. This sweet delicacy, with its simplicity and authentic flavour, transcends the culinary sphere, connecting generations and keeping the essence of the June festivals alive. May hominy continue to delight all ages, spreading sweetness and joy.
INGREDIENTS
. 400g corn for hominy
. 1 can of condensed milk
. 200ml coconut milk
. 100g grated coconut
. 300ml of milk
. 3 liters of water
. Clove to taste
. Cinnamon powder to taste (or paçoca or roasted and ground peanuts)
PREPARATION
1. Leave the hominy to soak overnight.
2. The next day, heat in a pressure cooker with water and cook for 1 hour (after pressure comes up).
3. Remove from heat, remove some water. Add the condensed milk, regular milk, coconut milk, grated coconut and cloves, mix well.
4. Put it back on the heat and let it boil for about 15 minutes.
5. Pour into a bowl and serve sprinkled with ground cinnamon, or paçoca, or roasted and ground peanuts.
All you need to make a delicious recipe is HERE.