Brazilian recipe
Classic Cajúzinho Recipe (Receita de cajúzinho)
Whip up this traditional Brazilian peanut confection, a beloved party favorite that perfectly balances sweet and nutty flavors with a homemade touch.
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Ingredients
400 ml whole milk
30 g cocoa powder
700 g refined sugar
1 kg roasted and ground peanuts (with skins)
Extra refined sugar for rolling
Roasted peanut halves for garnish
30 g cocoa powder
700 g refined sugar
1 kg roasted and ground peanuts (with skins)
Extra refined sugar for rolling
Roasted peanut halves for garnish
Where to find ingredients
Find whole milk, sugar, and cocoa powder at any local grocery store in Lesotho. Roasted peanuts can be sourced from local markets or the snack aisle of major supermarkets; if pre-ground peanuts are unavailable, use a blender to process your own from roasted, skin-on peanuts.
Preparation method
- Roast the peanuts and allow them to cool completely.
- Grind the roasted peanuts in a food processor or blender until you achieve a fine, crumbly texture.
- In a large mixing bowl, combine the ground peanuts, sugar, and cocoa powder.
- Gradually add the milk while mixing by hand until the dough becomes homogeneous and begins to release its natural oils.
- Test the consistency of the dough; it should be firm enough to hold its shape when rolled.
- Shape small portions of the dough into the iconic cajúzinho form.
- Press a peanut half onto the wider end of each piece to mimic the cashew nut.
- Lightly roll the shaped sweets in refined sugar to coat them.
- Arrange the finished sweets on a serving platter.
Observations
The cajúzinho is a quintessential Brazilian sweet, prized for its distinctive roasted peanut flavor and a shape reminiscent of the cashew fruit. This straightforward recipe offers an authentic homemade approach, perfect for those who want a quick yet impressive treat. Whether you're hosting a gathering, pairing it with afternoon coffee, or simply satisfying a sweet craving, this recipe delivers consistent results with minimal effort and simple ingredients.
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