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Essa é a melhor receita de canjica que você vai ver! Super simples e cremosa!

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Recipe Information

Recipe Available
Video-Specific Recipe

Canjica

Cultural Context

Canjica, a traditional Brazilian dessert, originates from the indigenous peoples who cultivated corn. It is especially popular during the Festa Junina celebrations, where it symbolizes harvest and community. Today, Canjica is enjoyed year-round across Brazil, often customized with various toppings and flavors, reflecting the country's rich culinary diversity.

BrazilianBRdessert
90 min
medium
6 servings
Servings4
500 grams hominy corn
water
1 liter milk
590 grams condensed milk
100 grams shredded coconut
200 grams cream
6 units of paçoquinha

hominy corn

🥗Healthier: quinoa

💰Cheaper: regular corn

Quinoa is high in protein, while regular corn is more accessible.

condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk offers a dairy-free option, while evaporated milk is less sweet.

1

In a bowl, add 500 grams of hominy corn and cover with water; let it hydrate for 6 hours.

2

After hydrating, transfer the corn to a pressure cooker and cover with water; cook for 40 minutes after reaching pressure.

3

Transfer the cooked corn to a pot.

4

Add 1 liter of milk, 590 grams of condensed milk, and 100 grams of shredded coconut; mix well.

5

Add 200 grams of cream and turn on medium heat; stir until thickened.

6

Add 6 units of paçoquinha and mix thoroughly.

7

Serve hot or refrigerate for 2 hours before serving.

Cooking Techniques

soakingboilingsimmering

Equipment Needed

bowlpressure cookerpot

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

coconut

Also Known As

MugunzáPamonha de Milho

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