Creamy Canjica: learn how to prepare this recipe with simple ingredients

June festival menu: learn how to make a creamy and very easy canjica Canjica or mugunzá? The name doesn't matter, the sweet is a guaranteed presence on the Caminhos do Campo June menu. With simple ingredients, the recipe is prepared by cook Élida Veloso, who came from Bahia and currently lives in the rural area of Piraquara, in the Curitiba Metropolitan Region. Ingredients Creamy canjica Reproduction/Caminhos do Campo 500 g of white canjica (hominy) 1 carton of heavy cream 1 can of condensed milk 1 cup of coconut milk 1 liter of milk Cloves and cinnamon to taste Paçoca crumble Check out more recipes: Oven pamonha with batter made in the blender: learn how to prepare Creamy peanut candy: learn a recipe with only three ingredients Cake with corn brigadeiro frosting: learn a versatile recipe Preparation method: Place the canjica in a bowl, cover with hot water, and let it soak for at least 12 hours (or overnight). This process ensures the grains become soft. Drain the soaking water. Transfer the canjica to a pressure cooker, cover with fresh water (about 3 fingers above the grains), and cover. Place on the heat and, as soon as it reaches pressure, count 15 minutes. Turn off the heat and wait for the pressure to release. Open the pot and make sure the grain is soft. If there is still a lot of cooking water, drain a little. Then, add the milk, condensed milk, coconut milk, heavy cream, cloves, and cinnamon. Mix well. Leave the pot uncovered and return to medium heat, stirring occasionally so it doesn't stick to the bottom. Let it boil for about 15 minutes or until the broth thickens and the grains absorb the flavor of the sweet well. Transfer to a serving dish or individual bowls and sprinkle the paçoca crumble on top when serving. VIDEOS: Most watched on g1 Paraná Check out more news on g1 Paraná.