Semolina Porridge

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Semolina Porridge
By MARICARMEN CABANILLAS
Prep Time:
15m
Bake/Cook Time:
5m
Yield:
6 - 8 servings

A traditional dessert of the south coast of Peru, Ica and Cañete region.

Postre tradicional de la costa sur del Perú, región de Ica y Cañete.

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Ingredients

    Directions

    1. In a pot boil 6 cups of water; add semolina.  Reduce heat and whisk constantly, cook for 5 minutes.

    2. Add evaporated milk and continue whisking for five minutes more.

    3. Add the sugar, raisins, vanilla and continue stirring to prevent from sticking to the bottom of the pot.

    4. Remove from heat and add the semolina to a caramel coated pan; cool completely.

    5. Unmold and serve in portions, if desired garnish with ground cinnamon.

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    Mazamorra de Sémola

    Products Used
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    Semolina Porridge
    Por MARICARMEN CABANILLAS
    Tiempo de preparación:
    15m
    Tiempo de cocción / cocción:
    5m
    Rendimiento:
    Para 6-8 personas

    Postre tradicional de la costa sur del Perú, región de Ica y Cañete.

    Clasificación:
    Califíquelo usted mismo
    Member
    Products Used

    Ingredientes

    Direcciones

    1. En una olla hervir 6 tazas de agua,  cuando empiece a hervir agregar la sémola.  Baja el fuego y batir constantemente; cocina por 5 minutos.
    2. Agregar la leche evaporada y seguir moveindo por cinco minutos mas.
    3. Agregar la azúcar, pasas, vainilla y seguir revolviendo para evitar que se pegue en el fondo de la olla.  
    4. Apagar el fuego y pon la sémola en un molde caramelizado hasta que enfrie.
    5. Desmoldar y servir en porciones, si desea decorar con canela molida.

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