📝 About This Recipe
A cornerstone of Brazil's festive Festa Junina celebrations, Canjica (also known as Mugunzá in the Northeast) is a soul-warming dessert made from soaked white hominy corn simmered in a rich, milky broth. This recipe balances the earthy texture of the corn with the tropical sweetness of coconut milk and the nostalgic aroma of cinnamon and cloves. It is a velvety, comforting embrace in a bowl that perfectly captures the rustic charm of Brazilian farmhouse cooking.
🥗 Ingredients
The Corn Base
- 500 grams Dry white hominy corn (Canjica) (rinsed and soaked for at least 12 hours)
- 2 liters Water (for boiling the corn)
- 1 pinch Salt (to balance the sweetness)
The Creamy Infusion
- 1 liter Whole milk (full fat is recommended for creaminess)
- 400 ml Coconut milk (one standard can)
- 395 grams Sweetened condensed milk (one standard can)
- 200 grams Heavy cream (to add extra richness)
- 100 grams Unsweetened shredded coconut (dried or fresh)
Aromatics and Spice
- 2 pieces Cinnamon sticks (Ceylon or Cassia)
- 5-6 pieces Whole cloves
- 1/2 cup Granulated sugar (adjust to taste if needed)
For Garnish
- 1 tablespoon Ground cinnamon (for dusting)
- 1/2 cup Roasted peanuts (crushed; optional but traditional)
- 2 units Paçoca (peanut candy) (crumbled for a modern touch)
👨🍳 Instructions
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1
Drain the soaking water from the white hominy corn and rinse it thoroughly under cold running water to remove excess starch.
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2
Place the corn in a large pressure cooker and add 2 liters of fresh water and a pinch of salt. Ensure the water level is well within the safety limits of your cooker.
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3
Secure the lid and cook over medium-high heat. Once the pressure is reached (the valve starts whistling), reduce heat to medium and cook for 40-45 minutes.
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4
Turn off the heat and allow the pressure to release naturally before opening the lid. The corn should be tender but still hold its shape (al dente).
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5
Drain any excess water remaining in the pot, leaving just enough to keep the corn moist.
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6
Add the 1 liter of whole milk, cinnamon sticks, and whole cloves to the pot with the cooked corn. Stir well.
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7
Turn the heat to medium-low and simmer the mixture uncovered for 15 minutes, allowing the corn to absorb the aromatic flavors of the spices.
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8
Pour in the coconut milk, the sweetened condensed milk, and the shredded coconut. Stir continuously to prevent the bottom from scorching.
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9
Continue simmering for another 15-20 minutes. You are looking for the liquid to reduce slightly and become thick and creamy.
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10
Taste the pudding. If you prefer it sweeter, add the 1/2 cup of granulated sugar and stir until dissolved.
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11
Stir in the heavy cream and cook for a final 2-3 minutes. The heavy cream adds a luxurious finish that balances the sweetness.
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12
Remove the cinnamon sticks and cloves if you prefer not to serve them. Turn off the heat.
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13
The canjica will thicken significantly as it cools. If it becomes too thick for your liking, simply stir in a splash of warm milk before serving.
💡 Chef's Tips
Don't skip the 12-hour soak; it's essential for the corn to cook evenly and achieve the right texture. If you don't have a pressure cooker, you can use a regular heavy-bottomed pot, but expect the simmering time for the corn to increase to 2-3 hours. For a nuttier flavor, toast the shredded coconut in a dry pan for 2 minutes before adding it to the milk. To prevent the milk from curdling, ensure you are simmering over low to medium heat and never let it reach a violent rolling boil once the dairy is added. Common mistake: Adding the sugar/condensed milk too early can make the corn grains stay tough; always ensure the corn is tender before adding the sweeteners.
🍽️ Serving Suggestions
Serve warm in small ceramic bowls for the most comforting experience, especially on chilly evenings. Dust generously with ground cinnamon and top with crushed roasted peanuts for a salty-sweet crunch. For a truly authentic 'Festa Junina' spread, serve alongside 'Pamonha' (sweet corn tamales) and 'Bolo de Fubá' (cornmeal cake). Pair with a glass of 'Quentão' (Brazilian mulled wine) to complement the spicy notes of clove and cinnamon. Can also be served chilled; it sets into a thicker, custard-like consistency that is refreshing in summer.