My mom gave me a package of canjica. It’s hard to explain what it is in English, but the best explanation I found was on wiki-pedia. It’s the whole germ of the corn, dried. Actually, tons of stuff is made from corn, from all parts of the corn, in Brazil.
anyway, my mom has always made canjica for me, and I love it. It’s a great winter-time dessert, and or hearty breakfast. I had never made it myself, so, I started looking for recipes, and asked my mom what she thought about cooking it in the crock-pot, since most of the recipes called for it to soak overnight. I figured it would work like beans. She thought it might, though she’d never tried it herself. I figured I was adventurous enough to give it a try. Lo and behold, it worked beautifully!!
Here’s my recipe…
1 package of 
“canjica de milho”
2 cans of sweet condensed milk(or 1 can or sweet condensed, and one of coconut milk)
2 cups of milk
3(or more) sticks of cinnamon
20(approx.) cloves
1 bag of shredded sweetened coconut
ground cinnamon to taste
In a large crock-pot, put 2 quarts of water and the package of canjica. Turn it on low, and forget about it.
About 5 or 6 hours later, check it for taste. It should taste soft and chewy, sorta like al dente pasta. There should be some water at the bottom still, but most of it will have been absorbed by the corn.
At this point, add the cans of sweet condensed milk, and the regular milk. Also add the cinnamon sticks and the cloves(in a cheese cloth or in a tea infuser) and the shredded coconut. Try to work quickly, in order to lose as little heat from the pot as possible. Stir it all in, and close it up again.
Put it on high, and let it start to bubble. About an hour and a half later, this should be ready to serve. Give it a really good stir.
Pour it into a bowl, add some powdered cinnamon and some peanuts on top.
Enjoy!
Some other tips:
- This makes alot. Whatever you don’t eat, separate into several containers, and freeze the rest or refrigerate some for the day after for desert or breakfast.
When re-heating, add a little milk or half and half to thin it out a bit.
Another good addition is a teaspoon or so of peanut butter.
If you try it, let me know how it turned out, and if you like it!
Thanks Pink Bites for a good canjica recipe in English measurements for me to go from; and for enlightening me to other brazilian recipes.
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