Recipe for creamy Canjica, ideal for Brazilian June Festivals and desserts.
Recipe Video
Ingredients
- Dried field corn (for canjica)
- Water
- Cloves
- Cinnamon stick
- Sweetened condensed milk
- Whole milk
- Coconut milk
Instructions
Soak the dried field corn (canjica) in water for at least 30 minutes (some recipes suggest soaking up to 24 hours).
Dica: Some people soak the corn for up to 24 hours for better cooking results.
Transfer the soaked corn to the pressure cooker and cover it with water, ensuring the water level is about three fingers above the corn.
Dica: Be sure to add enough water to prevent the cooker from drying out during cooking.
Add the cloves and cinnamon stick to the liquid in the pressure cooker.
Cook in the pressure cooker for approximately 40 minutes after it reaches full pressure.
Dica: Check if the corn is tender after the indicated time. If necessary, add more water and cook longer.
After pressure cooking, add the sweetened condensed milk, whole milk, and coconut milk to the corn mixture.
Let the mixture simmer until the liquid thickens to your preferred consistency.
Dica: For a creamier consistency, let it simmer until the liquid reduces and thickens.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy20 kcal1%
- Carbohydrates4 g1%
- Protein1 g1%
- Total Fat0 g1%
- Dietary Fiber0 g1%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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