Bahian Canjica

Grind the millet ears. Reserve

In another bowl, soak the used millet ears with 3 cups of water and scrape off any remaining millet stuck to the cob

The resulting liquid will then be mixed with ground millet

Pass through a fine-mesh sieve

Place in a pot, season with sugar, salt, and add milk

Bring to a simmer, stirring constantly until it thickens into a consistent corn cream

To test the consistency, place a spoonful of canjica on a plate and let it cool

Try removing it from the plate with the same spoon

If it comes out in one piece, it's perfect

You can put the canjica in a decorative mold

After cooling, turn it onto a serving dish and dust with cinnamon

Serve 12 pieces.