The Argentine mazamorra, a traditional dessert with indigenous roots, is made with white corn, water, sugar, and vanilla. The milk version is the most popular, sometimes flavored with cinnamon. Perfect for celebrating the sweetness of Argentine cuisine.
The preparation of Argentine mazamorra requires time and patience.
The corn is softened in water and then mixed with milk, sugar, and vanilla until a thick texture is achieved.
Finally, a touch of sugar and cinnamon completes this delicious traditional dessert.
Argentine Mazamorra
Ingredients
1 liter of Milk
2 liters of Water
½ kilogram of White corn
200 grams of Sugar
Vanilla
Preparation
Step 1 : The night before preparing the mazamorra, soak the corn in water.
Step 2 : The next day, soften the corn in the water used, over low heat.
Step 3 : Once the corn is tender, strain it and let it cool.
Step 4 : Then, heat the milk together with the sugar and vanilla until it boils.
Step 5 : Next, add the corn to the milk and cook for about fifteen minutes, until the mixture thickens.
Step 6 : To serve, it is recommended to sprinkle some sugar and cinnamon on the surface of the mazamorra.
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