250g of white canjica
1 liter of milk
1 can of condensed milk
2/3 cup of toasted pecans, shelled and unsalted
Cinnamon sticks for garnish
250g of white canjica
1 liter of milk
1 can of condensed milk
2/3 cup of toasted pecans, shelled and unsalted
Cinnamon sticks for garnish
Soak the canjica in a bowl and cover with cold water
Let it sit overnight
Drain and transfer to a pressure cooker
Add the milk and condensed milk and cook, under pressure, for 20 minutes
Open the pressure cooker and check if the canjica is tender
If needed, add more milk and return to heat
Meanwhile, grind the toasted pecans
When the canjica is tender, combine with the pecans, garnish with cinnamon sticks, and serve immediately.
