Pumpkin mazamorra, also known as Chiclayo candy, is a Peruvian dessert with a long history. This recipe was prepared by ancient people thousands of years ago. This preparation is generally consumed in Latin American countries, also in Spain. Most mazamorras need a natural thickener, such as: corn starch, potato or different flours previously dissolved in water at room temperature. They can be consumed by people of all ages: children, babies, adults and seniors. The ingredients of the mazamorra are: unripe pumpkin, cinnamon, chancaca or panela, milk, cloves and vanilla essence.
If you are wondering how to make Peruvian pumpkin mazamorra, do not miss this Peruvian recipe that we provide in this article. Let’s cook!
Ingredients to make Pumpkin Mazamorra:
- ½ medium pumpkin
- 500 milliliters of evaporated milk
- 500 grams of chancaca or panela
- 1 cinnamon stick
- 2 cloves
- 2 tablespoons of wheat flour
How to make Pumpkin Mazamorra:
- Do you wonder how to prepare pumpkin with milk? This recipe is for you!
- To start with the pumpkin porridge recipe, first remove the skin from the pumpkin with the help of a knife and cut the pumpkin pulp into small squares.
- Take the pumpkin pulp to a large pot and place the chancaca or panela and the cloves. Cover and cook over medium heat.
- Move until the chancaca is dissolved, you must prevent it from sticking.
- Once the chancaca is dissolved, add the flour dissolved in water at room temperature.
- After a few minutes, add the evaporated milk and stir What do you think of the Peruvian pumpkin?
- Trick: try the sugar, if necessary you can add a little more.
- Finally, add a splash of vanilla essence and serve the pumpkin candy hot.
