Creamy cinnamon curau: try the traditional recipe

Creamy cinnamon curau: try the traditional recipe

Famous during the June holidays, curau is a traditional Brazilian dessert, prepared with green corn and usually accompanied by ground cinnamon. Of African origin, the dessert is widely consumed in Brazil and has received a different name in each region: it can be canjica, corn porridge, canjiquinha or even curau.




The recipe is perfect to accompany afternoon coffee and as a snack before a full meal. And it’s no exaggeration to consider the dish a delight on a national scale. Tasting the creamy curau with cinnamon is like taking a gastronomic journey through Brazil’s diverse culinary repertoire.

Don’t forget to try it. The creamy cinnamon curau recipe is easy to make and has a very high yield, being able to satisfy the appetites of at least 12 people. Try it!

Creamy curau recipe with cinnamon

Time: 50 minutes

Performance: 12 servings

Difficulty: easy

Ingredients:

  • 8 ears of wheat
  • 3 cups milk (tea)
  • 1 cup (tea) sugar
  • 2 tablespoons butter
  • 1 teaspoon of salt
  • 1 teaspoon ground cinnamon
  • Ground cinnamon for sprinkling

Preparation method:

  1. Grate the corn cobs on a coarse grater, pour them into the blender and blend together with the milk for 2 minutes.
  2. Pour it into a large pan, add the sugar, honey, butter, salt and cinnamon and cook for 20 minutes, stirring constantly until it thickens.
  3. Divide into cups and refrigerate for 3 hours.
  4. Sprinkle with cinnamon powder and serve the curau.

Source: Terra

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