You need to try this Dulce de Leche Canjica. A traditional recipe with a surprising twist. We’re sure everyone at home will love it. Let’s get to the recipe!
Ingredients for Dulce de Leche Canjica:
- 9 oz (approx. 1 1/3 cups) dried white corn (canjica);
- 3 cups whole milk;
- 14 oz (approx. 1 1/4 cups) dulce de leche;
- 7 oz (approx. 3/4 cup) heavy cream;
- 1 cinnamon stick.
How to make Dulce de Leche Canjica:
- Place the dried corn in a bowl and cover with water (about an inch or two above the corn);
- Cover the bowl and let the corn soak for about 12 hours. To save time, do this the night before;
- After soaking, drain the water and transfer the corn to a pressure cooker;
- Add enough water to cover the corn, plus about an extra inch;
- Once it reaches pressure, lower the heat and cook for 40 minutes;
- After the time is up, turn off the heat and let the cooker release the pressure naturally;
- Once the pressure is released, open the pot and check the amount of liquid;
- If there is too much liquid, drain a little bit, then add the milk, dulce de leche, and cinnamon stick. Do not drain all the remaining cooking water, as it helps make the canjica creamy;
- Stir well so all ingredients are fully incorporated;
- Place the pot back on low heat and, once it starts to boil, cook for about 10 more minutes to thicken slightly;
- Turn off the heat and stir in the heavy cream;
- It’s ready! Let it cool slightly and enjoy!
Tip:
Add a pinch of salt while cooking the corn; the salt binds the ingredients together and helps enhance the flavor, making it even more delicious.
Did you know?
Canjica is a traditional dish served during the Brazilian “Festa Junina” (June Festivals). Its origins trace back to African traditions brought by enslaved people, who used white corn to prepare a dish called “mungunzá.” Over time, the recipe evolved into various versions, including this popular dulce de leche take.
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