Canjica is a pot-cooked dessert for Brazil’s June Festivals (festas juninas): soaked white hominy kernels are simmered for a long time with milk, coconut milk, and sugar, then flavored with cinnamon and cloves. The kernels keep their shape but release starch into the milk, thickening the dessert naturally. In northern Brazil, the same dessert is known as mungunza.
Drain the hominy that soaked overnight, rinse it under running water, and remove any empty kernels that float.
Bring the hominy to a boil in 1.5 liters of water with the cinnamon stick and cloves. Skim off the foam, leave the lid slightly ajar, and simmer over low heat for 60 minutes. The kernels should double in size and crush between your fingers while still holding their shape; if the water runs low, add hot water.
Add the milk and salt. Simmer over low heat for 25 minutes, scraping the bottom often. Milk can boil over easily, so stay by the pot.
Add the sweetened condensed milk and coconut milk. Cook for 8 minutes more, until the mixture slowly drips from a spoon. Remove the cinnamon sticks and cloves.
Divide among bowls and sprinkle with shredded coconut and ground cinnamon. Serve warm or cold.
Soak the hominy overnight in cold water, covering it by three finger-widths, then discard the soaking water; unsoaked kernels will not soften even after 2 hours. The dessert continues to thicken as it cools, so leave it somewhat loose in the pot. Allergens: contains milk and dairy products. Check packaged ingredient labels for other allergens.
İri beyaz mısırı bir gece ıslatmak şart, ıslatmadan haşlayınca iki saatte bile yumuşamadı. Islatma suyunu da dökün, o suda mısırın kabuk tadı çıkıyor ve sütle pişerken o tat tatlının içinde kalıyor.
Yoğunlaştırılmış sütü en sona koydum, erken katınca dibi tutuyor. Tarçın çubuğunu da servis öncesi çıkarmak gerekiyor, unutup bıraktığım kapta bir gün sonra tarçın baskın hâle gelip hindistan cevizini örtmüştü.
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