Minha Mãe Ensina a Fazer Canjica Cremosa com Paçoquinha | Receita Junina Fácil e Deliciosa

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream adds richness while reducing sugar.

paçoca

🥗Healthier: peanut butter

💰Cheaper: crushed peanuts

Peanut butter provides similar flavor with less processing.

Soak 500 g of hominy corn overnight.

Drain the soaked corn.

In a 4.5 L pot, add water up to about 4 fingers above the corn.

Add 1 tablespoon of margarine to prevent foam.

Cover the pot and turn the heat to high.

Once it reaches pressure, lower the heat and cook for 20-30 minutes.

After 30 minutes, open the pot and check the corn; if it’s not soft, cook longer.

Add a pinch of salt to the corn.

If the mixture is too thick, add 1-2 fingers of water.

Add 1 L of milk and 395 g of sweetened condensed milk to the corn.

Add 400 g of chopped paçoca and stir.

Bring to a boil on high heat, then lower the heat and let it cook until the paçoca melts and the mixture thickens.

Add cream to the mixture and adjust the sweetness with 2 tablespoons of sugar if desired.

Let it simmer for a bit longer to thicken.

Turn off the heat and let it sit covered for a few minutes to incorporate.

Transfer to a serving dish and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens