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Kitchen, Desserts

Kitchen, Desserts

Dairy
Milk
Preparation time:
45
Use:
Majarete is a traditional Cuban dessert whose first references date back to colonial times. In the past, it was common to taste it at Easter or at New Year's Eve parties, dates when a lot of tender corn was grated for family meals. The juice released by the cobs, which can be obtained when the grated corn settles, is rich in starch. That is why when it is cooked it sets very well, a characteristic that makes it ideal for preparing atol or majarete. In some regions of the Caribbean, Majarete is prepared with coconut, cloves or other ingredients. But here we propose the traditional Cuban recipe.
Ingredients:
2 pounds ground corn 1 cup of sugar 1 cup of milk cinnamon stick
Instructions:

The ears of sweet corn are grated or the kernels of sweet corn are ground. They are then passed through a very fine sieve, or squeezed through a gauze cloth to extract all the juice and separate the straw or pulp from the grains. Do not throw away that excess pulp, you can make fried foods with it, they are delicious and very yellow and crispy.

Put the juice extracted from the ground corn in a saucepan and add the cinnamon, sugar and milk. Cook everything over low heat until it boils. Start stirring little by little to prevent the pot from overflowing. It should thicken little by little, until it acquires the consistency of custard.

Serve in glass ramekins. Sprinkle cinnamon over it and let it cool. Refrigerate and serve as dessert or as a snack.

Enjoy your meal!!

Servings:
8
Dairy
Milk