Canjica, a sweet corn mush dessert popular in Brazilian cuisine, is frequently served during winter celebrations. The sweet white corn used in the desserts is also referred to as “sweet corn.” This corn can also be used to make popping corn.
Canjica has a consistency that is similar to grits in the United States, but it is served cold. Milk, sugar, and cinnamon are used to make this Brazilian dessert. Depending on personal preference, some recipes may also call for coconut milk or sweetened condensed milk. If you need to, you can also use hominy instead of canjica corn.
To make canjica, start by thoroughly washing the corn. It can then be combined with milk and cooked over low heat after being drained. This should be done until the mixture is still soft. Sugar and any other desired ingredients can then be added to taste. Continue to cook the dessert until all of the ingredients are well combined.
If using fresh corn, the cob may need to be grated before cooking. To make it easier to cook, it can also be blended or processed in a food processor. Using a sieve to force the pulp through can also help ensure a smooth, uniform mixture. x000D_
In addition to cinnamon, many cooks like to season their canjica with a variety of toppings. The addition of nuts to the dessert is very popular. Sweeteners such as sugar and other sweeteners are usually added to taste. Other flavorful additions, such as chocolate chips or sprinkles, can be added to make the dessert more whimsical, especially if it will be served to children.
This dessert is usually served in ramekins or other small dessert cups or bowls before being served. Before serving, the corn mush should be chilled. This can be achieved by chilling the mixture for three hours or more. If the dessert is dispensed into serving cups first, rather than chilling the entire batch in a bowl, the refrigeration time can be reduced.
Canjica may be frozen and used at a later date. If that’s the case, it’ll last for up to three months. The dessert will only last one week if kept refrigerated.
The name canjica is most commonly used to describe this porridge dessert in southern Brazil. However, in other parts of the country, the sweet dish is known by different names. Mugunzá is the name given to it in northern areas.