Brazilian recipe
Traditional Cajuzinho Peanut Sweets (Cajúzinho)
A faithful Brazilian recipe for traditional cajuzinho peanut sweets, adapted into natural English while preserving the original ingredients and method.
0.0 / 5 by 0 Reviews
Ingredients
400 ml of milk integral
30 g of chocolate drink powder
700 g of refined sugar
1 kg of peanuts torrado and moiof the with pele
sugar refinado for enrolar
Amendoins torrados and partidos to the meio for decorar
30 g of chocolate drink powder
700 g of refined sugar
1 kg of peanuts torrado and moiof the with pele
sugar refinado for enrolar
Amendoins torrados and partidos to the meio for decorar
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- Torre the peanuts and Let cool completamente
- Moa the peanuts torrado in the processador or blender ate obter the farofa fina
- In the bowl grande, mix the peanuts moiof the, the refined sugar and the chocolate drink powder
- Add the milk gradually, misturando with the mathe ate form the dough smooth and that comece the soltar oil
- Verifique the ponto of the dough: ela deve estar firm the suficiente to enrolar
- Shape pequenas forcoes of the dough, forming the cajahzinhos
- in the parte mais larga of cada doce, encaixe metade of the peanuts to simular the castanha
- Coat the cajahzinhos moldados in the camada of refined sugar
- Disponha the doces prontos in the travessa
Observations
This recipe keeps the Brazilian identity of Cajúzinho, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
Ratings and comments