The Pumpkin Mazamorra, also known as Dulce de Chiclayo, is a Peruvian dessert with a long history, this recipe was prepared by the former settlers thousands of years ago. This elaboration is generally consumed in Latin American countries, also in Spain. Most mazamorras need a natural thickener, such as: corn, potato or different flours previously dissolved in water at room temperature. They can be consumed by people of all ages: children, babies, adults and older adults. The ingredients of the mazamorra are: non -mature pumpkin, cinnamon, chancaca or panela, milk, clove and vanilla essence. If you ask how to do Peruvian pumpkin mazamorra, do not miss this Peruvian recipe that we provide in recipes in recipes. Lets cook!
| 🚻 6 Diners | 🕘 30m | 🍵 Distinct Very Low | 🤯 |
| Ingredients to make pumpkin mazamorra: |
| ½ median pumpkin 500 milliliters of evaporated milk 500 grams of chancaca or panela 1 branch of cinnamon 2 cloves of smell 2 tablespoons of wheat flour wheat flour |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make pumpkin mazamorra:
1. Do you ask how to prepare pumpkin with milk? This recipe is for you! To start with the pumpkin mazamorra recipe first remove the pumpkin skin with the help of a knife and cut the pulp pulp into small squares.
2. Take the pumpkin pulp to a large pot and place the chancaca or panela and the clove. Cover and kitchen over medium heat.
3. move until the chancaca is dissolved, you should prevent it from sticking.
4. Once the chancaca is dissolved, add the flour dissolved in water at room temperature.
5. After a few minutes, add evaporated milk and move without stopping. What is the Peruvian pumpkin looking like?
Trick: Try the sugar, if necessary you can add a little more.
6. Finally, add a vanilla essence jet and serve the pumpkin candy. Tell us in the comments what this recipe has found.
