Receitas de Festa Julhina
Canjica Doce: The Traditional Brazilian Flavor on Your Table
RS
Por
Master Receita Solta
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories725 kcal
Resumo para quem tem pressa
"A warm presence during the winter months and June festivals, sweet canjica brings white corn kernels cooked until soft and creamy in milk with sugar, scented with cinnamon and toasted peanuts. It is worth preparing at home for the welcoming scent that fills the kitchen and for the dense and velvety texture."
Canjica Doce: The Traditional Brazilian Flavor on Your Table
O Que Você Precisa Saber
- O molho de 8 horas em água é indispensável para hidratar o milho de canjica e reduzir o tempo de cozimento na panela - O cozimento inicial em água amacia o grão antes da adição do leite e do açúcar, que retardariam a cocção do milho - A pitada de sal adicionada no final é essencial para quebrar o excesso de doçura e realçar o sabor do amendoim
Ingredients
Main Course
- 1 cup of hominy corn
- 1 litro de leite
- 1 cup sugar
- 1 colher de sopa de canela em pó
- 1 cup of roasted and chopped peanuts
- 1 pinch of salt
Instructions
Main Course
1
In a pot, soak the white corn for canjica in water for at least 8 hours to hydrate.
2
Drain the corn and add it to the pot with 2 liters of water. Cook over medium heat for about 40 minutes until the corn is tender.
3
With the cooked corn, drain again and set aside.
4
Em uma nova panela, aqueça o leite e adicione o milho hidratado.
5
Add the sugar and cinnamon, mixing well until all flavors are incorporated.
6
Cook over low heat for another 15 minutes, stirring frequently so it doesn't stick to the bottom.
7
Turn off the heat and add the pinch of salt to enhance the flavor.
8
Serve warm with chopped peanuts on top and an extra touch of cinnamon, if desired.
Equipe sua Cozinha
Encontramos os melhores utensílios e ingredientes para você preparar Canjica Doce: The Traditional Brazilian Flavor on Your Table com perfeição.
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Chef Tips
- Toste o amendoim sem casca em frigideira seca por 5 minutos antes de picar para acentuar o sabor crocante na finalização
- Mexa a canjica com frequência após adicionar o leite e o açúcar para evitar que os grãos grudem e queimem no fundo
- Se o caldo secar muito durante o cozimento final, adicione mais leite quente para manter a consistência cremosa
Variations
- Adicione 1 lata de leite condensado no lugar de parte do açúcar para obter uma canjica ainda mais cremosa e encorpada - Acrescente meia xícara de coco ralado em flocos junto com o amendoim para enriquecer a textura do doce - Finalize polvilhando canela em pó e raspas de noz-moscada sobre as tigelas individuais fumegantes
Substitutions
- O leite comum de vaca pode ser enriquecido ou substituído por 1 garrafinha de leite de coco tradicional de 200ml - O amendoim torrado picado pode ser substituído por paçoca rolha esfarelada ou castanha-de-caju picada - A canela em pó pode ser substituída por paus de canela e cravos-da-índia fervidos no leite
How to Store
Store the sweet hominy in a tightly closed jar in the refrigerator for up to 4 days. The grains will continue to absorb liquid as they cool; to reheat, add half a cup of milk and stir over low heat.
Can You Freeze It?
Canjica can be frozen in airtight containers for up to 60 days without the decorative peanuts. When reheating in a pan over low heat, add a few tablespoons of warm milk to restore the original creaminess.
What to Serve With
Serve very hot accompanied by extra chopped peanuts, fluffy corn bread, or cornmeal cake with fennel. For drinking, it pairs with freshly brewed coffee, creamy hot chocolate, or spiced mulled wine.
Frequently Asked Questions
Why does the canjica need to soak for 8 hours?
The previous soaking hydrates the hard endosperm of the dry corn grain, softening the fibers and reducing the pot time by half.
Can I cook the canjica in a pressure cooker?
Yes, in the pressure cooker with 2 liters of water it cooks in about 25 to 30 minutes after coming to pressure, becoming very tender.
Why shouldn't I add the milk and sugar at the beginning of cooking?
The sugar and calcium from the milk harden the outer skin of the raw corn, preventing the kernels from cooking and becoming tender inside.
What to do if the canjica hardens in the refrigerator?
As the grains cool, they absorb the broth; just add warm milk little by little and mix over low heat until it regains creaminess.
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