Cómo preparar la mazamorra morada is a question that often arises among those who are curious about the traditional Peruvian dessert. Mazamorra morada, also known as purple corn pudding, is a delightful treat that combines the sweetness of purple corn with the richness of milk and spices. In this article, we will guide you through the steps to prepare this iconic Peruvian dessert, ensuring that you can enjoy it at home with ease.
Mazamorra morada is a symbol of Peruvian culture and is traditionally made during the Andean New Year, known as the Inti Raymi. The dish is made from purple corn, which is a variety of corn that grows in the Andes Mountains and is rich in antioxidants. The purple color comes from the pigment anthocyanin, which is also found in blueberries and blackberries.
To prepare mazamorra morada, you will need the following ingredients:
– 2 cups of purple corn
– 4 cups of water
– 1 cup of sugar
– 1 cinnamon stick
– 1/2 teaspoon of anise seeds
– 1/2 teaspoon of ground cloves
– 1/2 teaspoon of salt
– 1 cup of milk
– 1 cup of heavy cream
– 1/2 cup of raisins (optional)
Now, let’s dive into the preparation steps:
1. Rinse the purple corn under cold water and remove any debris or chaff. Place the corn in a pot and cover it with water. Bring the water to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the corn is tender.
2. While the corn is cooking, prepare the spices. In a small saucepan, combine the sugar, cinnamon stick, anise seeds, ground cloves, and salt. Cook the mixture over medium heat for about 5 minutes, or until the sugar has dissolved.
3. Once the corn is tender, remove it from the heat and let it cool slightly. Then, blend the corn and the water in a blender until smooth. You may need to do this in batches.
4. In a large pot, combine the blended corn mixture with the sugar and spice mixture. Bring the mixture to a boil, then reduce the heat and let it simmer for another 10 minutes.
5. In a separate saucepan, heat the milk and heavy cream over medium heat until warm but not boiling. Gradually pour the warm milk and cream into the corn mixture, stirring constantly to prevent lumps from forming.
6. Cook the mixture for another 10 minutes, stirring frequently. The mazamorra morada should start to thicken and become creamy.
7. If you’re using raisins, add them to the mixture at this point and cook for an additional 5 minutes.
8. Remove the mazamorra morada from the heat and let it cool slightly. Serve chilled, garnished with a sprinkle of cinnamon or a dollop of whipped cream.
Enjoy your homemade mazamorra morada, a delicious and authentic Peruvian dessert that will transport you to the Andes Mountains. ¡Buen provecho!
