The Venezuelan milky sweet is a dish that should not be missing at any table during the Christmas holidays and that is why we show you how to prepare this traditional sweet with a step by step. December is a very special time in all parts of the world, but in Venezuela … Its a fuss! Wake up all senses but above all … smells and flavors. Here the aromas that identify Christmas are unforgettable: cinnamon, smell nails, vanilla, raisins, capers, olives, paper, banana leaves, sweets and stews. When I told my grandmother Benilde to prepare this sweet of Venezuelan milky for Recipesgratis, laughed and said:
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| Ingredients to make Venezuelan letharle: |
| 2 kilograms of lethal or green papaya 3 liters of water 1 pack of paper 5 cups of sugar (1000 grams) 8 units of specia nails 3 liters of water 2 branches of canela |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Venezuelan letharle:
1. The central ingredient of this recipe is the milky or green papaya, the final result of the recipe depends on this fruit. In Venezuela, throughout the year it is possible to find green beds, although during some times they are offered less. However, if you want to make this sweet and you do not find green milky, a very pint will serve.
2. Cut the papaya by three, divide the fruit in this way will facilitate the process of realization of the sweet.
3. When the beds are green, a kind of white milk usually sprouts. When this happens in a milky pintona, it is a good sign, because it retains many properties that will result in a good traditional sweet. Anyway, with a milky or mature papaya you can make other homemade sweets such as the dessert of pineapple and milky.
4. Then take one of the parts of the milky, remove the seeds and the cortex. Once this is done, proceed to cut the fruit into slices. You can cut into long and thick slices, with an approximate measure of 7 centimeters long and 2 centimeters wide. In general, the way to cut the milky can vary, I decided to try the grandmothers recipe. Family tradition!
Trick: When cutting thick pieces of papaya, you will prevent it from crumbled during cooking, especially if you used a paint milky.
5. To cook the fruit, place a saucepan to the fire with water, wait for it to break in boiling and then add the milky. It is interesting to mention that in this step there are several variants. There are those who boil the milky strips with bicarbonate and prepare the sweet day. Others place them in a tray, without cooking previously, sprinkle with bicarbonate and let stand for 12 hours. There are also those who without using bicarbonate, have the pieces on a tray and put them in the sun. Depending on the Venezuela area and the weather, the procedure is determined, which varies a little family as a family.
Trick: Sun and bicarbonate is to achieve firm consistency in the milky and that does not fall apart during the process.
6. After 15 minutes pass, place the milky through a strainer. It drains well and then bathes with very cold water, direct of the tap. Cover with a clean and dry cloth, until the next morning.
7. The next morning, pour in a pot 12 cups of water (equivalent to 3 liters) along with cinnamon and clavitos. Remember it is important that the water reaches to cover the papaya strips later, so do not modify this amount. Cocina until the water boils.
8. deposits paper and white sugar (you can replace it with brunette sugar) in the saucepan. Lower the flame and continue with cooking over medium heat until the paper is melt. Stir a little, from time to time, with a wooden spoon.
9. The idea is to get a dark syrup from paper. You must get this consistency once the paper that you have placed in the pot with the rest of the ingredients is melted. The paper is a spice of sugar cane molasses with which all kinds of recipes are prepared, such as the famous golfeades. There are two kinds of paper: clear and dark. The dark is very soft, it can be easily cut. The clear paper, on the other hand, has a very hard consistency, so it must be dissolved in water or grate it.
10. The final stretch of this recipe arrived! With a cloth strainer the syrup sneaks and place the piglet strips inside another pot. The syrup must reach to cover all the strips. Cocina per hour and a half with the covered pot, checking every half hour. Seeing a couple of times care not to break the pieces of lethal.
Trick: To know if the sweet is ready, collect some liquid inside the saucepan with a wooden spoon. Let fall a little, slowly, and if the fluid looks like a thin thread, the sweet is ready. Grandmas trick!
11. Past time, verify whether the sweet is ready, although its aromatic flavor will warn you. Remove the saucepan from the heat and let it cool at room temperature before taking it to the fridge. The Venezuelan milky sweet can be stored in a plastic container or in a glass jar. You can sterilize and seal the glass jar empty, to keep for a longer time. It will be a flavor that you will never forget! and that you can combine with vanilla ice cream.
