Majarete Food

VENEZUELAN MAJARETE

Steps:

• In a medium saucepan mix milk and Harina P.A.N until smooth and no lumps. Add coconut milk and mix well until smooth.
• Turn the heat on to medium and let the mixture come to a boil, stirring constantly. Add sugar, papelon, coconut flakes, sweetened condensed milk, nutmeg, cinnamon sticks, and salt; stir to combine. Reduce heat to low and simmer for 4 - 5 minutes.
• Remove the cinnamon sticks and discard.
• Transfer mixture to a big bowl, or several individual bowls. Refrigerate for at least 3 hours, or until set and firm.
• When ready to serve, sprinkle with more coconut flakes and ground cinnamon on top, if desired. Serve cool.
• Optional to serve: add a little bit of sugar, about 1/2 teaspoon, over the tops of the majaretes. Using a torch, melt the sugar and form a crispy top.

MAJARETE - CORN PUDDING DESSERT

Steps:

• Scrape off the grains from the cobs using a knife.
• Mix all the ingredients (except the cinnamon powder) and blend.
• Pass the mixture through a strain and reserve (it should have a milky consistency).
• Put it in a pot and cook at medium heat, stirring constantly to avoid sticking.
• When it becomes thick turn off the heat.
• Serve immediately in small bowls sprinkling the top with the cinnamon powder.
• Let cool to room temperature, then put it in the refrigerator for 15 minutes before serving.