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Essa é a melhor receita de canjica que você vai ver, supersimples 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 g hominy corn
water
1 l milk
590 g condensed milk
200 g cream
100 g grated coconut

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 g of hominy corn and cover with water, letting it hydrate for 6 hours.

2

Transfer the hydrated corn to a pressure cooker and add water, cooking for 40 minutes after it reaches pressure.

3

In a pot, add the cooked corn, 1 liter of milk, and 590 g of condensed milk, mixing well.

4

Add 200 g of cream and 100 g of grated coconut, mixing again.

5

Turn on medium heat and stir until it thickens.

6

Serve warm or refrigerate until chilled.

Cooking Techniques

soakingboilingsimmering

Equipment Needed

bowlpressure cookerpot

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

coconut

Also Known As

MugunzáPamonha de Milho

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