Venezuelan Majarete Recipes

MAJARETE

Steps:

• In a non-stick saucepan, heat the coconut milk, whole milk, panela, lime zest, ground cinnamon, salt and ground cloves over medium heat, stirring frequently until the panela is completely dissolved.
• Add the grated coconut and beat well with a whisk.
• When the mixture comes to a boil, reduce the heat and, over medium-low heat, gradually add the cornmeal, whisking vigorously to avoid lumps.
• The mixture is ready when it thickens and the bottom of the pot is visible when a wooden spoon is passed through the mixture.
• Remove the pan from the heat, remove the lime rind.
• Immediately pour the mixture into a deep round, square, or rectangle mold or several individual ones, and let cool completely before refrigerating for 4 hours before serving.
• To serve, unmould, and sprinkle with ground cinnamon and grated coconut.

VENEZUELAN MAJARETE

Steps:

• In a medium saucepan mix milk and Harina P.A.N until smooth and no lumps. Add coconut milk and mix well until smooth.
• Turn the heat on to medium and let the mixture come to a boil, stirring constantly. Add sugar, papelon, coconut flakes, sweetened condensed milk, nutmeg, cinnamon sticks, and salt; stir to combine. Reduce heat to low and simmer for 4 - 5 minutes.
• Remove the cinnamon sticks and discard.
• Transfer mixture to a big bowl, or several individual bowls. Refrigerate for at least 3 hours, or until set and firm.
• When ready to serve, sprinkle with more coconut flakes and ground cinnamon on top, if desired. Serve cool.
• Optional to serve: add a little bit of sugar, about 1/2 teaspoon, over the tops of the majaretes. Using a torch, melt the sugar and form a crispy top.