Receta de Dulce de Guandú o Guandul
El Dulce de Guandul o Guandú es un rico dulce muy popular en Colombia, especialmente en la costa del país, durante la semana santa suele ser uno de los dulces que más se prepara. Aprende aquí como hacer el delicioso dulce de guandul de forma fácil y rápida.
Ingredients
- 2 kilos from Guandú
- 1 cup of coconut milk
- 1 cup cow's milk
- 1 cup of sugar
- ½ panela
- 3 cinammon sticks
- Cloves of smell
Step by step preparation
- First, wash the pigeon pea very well and let it soak the night before.
- Then it is placed to boil in pigeon pea with the excess water and left boiling until the grain is completely soft (around 4 hours in a normal pot, in a pressure cooker it lasts much less), then the heat is turned off and let it rest for a while.
- Afterwards, take the pigeon pea and put it in the blender and with the same water in which it was cooked, it is liquefied. After the blending is finished, it is passed through a strainer to remove all the residual pigeon pea skin.
- The resulting paste, after blending and straining it, is brought back to the heat and the panela, half a cup of the coconut milk and half a cup of the cow's milk are added, let it cook over medium-low heat, mixing it with a spoon. and add the cinnamon sticks and cloves, then add the sugar, depending on how sweet you want it to be, so you add the sugar.
- Let it cook for about two hours over medium-low heat until you see that it has a better consistency, then add the rest of the ingredients, the other half cup of coconut milk and the cow's milk, let it cook for a couple more hours. until you see a more pasty consistency.
- It is removed from the heat and you can package it and store it in the refrigerator so that it hardens a little more.
Interesting Facts
- E Colombia es tradición preparar dulces durante Semana Santa, es por ello que el Dulce de Guandúl es de los mas populares en esta época.
- Pigeon pea has between 18% and 25% of proteins and a high content of lysine and methionine, potassium, magnesium, calcium, iron and phosphorus, which provide great benefits to the body.
- Other names for pigeon peas are: pole bean, bean, bean chícharo, palo de gandules or quinchoncho.
- In Sibarco, a district of the municipality of Baranoa in the department of Atlántico, Colombia, the Guandul Festival is celebrated annually in January.
- Other very popular dishes on the Caribbean coast of Colombia based on guando are: Guandú nickname, Sancocho de Guandú and the Pigeon pea rice.
Other recipes that might interest you
- Torta de mojicón cubierta con crema
- Torta de mojicón
- Torta de manzana
- Banana cake
- Postre de natas
- Plátanos maduros asados con queso
- Custard
- mongo mongo
- Mermelada de borojó
- Merengues
Share your culinary experience with us!
Síguenos y etiquétanos en Instagram con @el.rincon.colombiano or use the hashtag #RrecipesElRinconColombiano and let the world know how this exquisite recipe turned out for you.
We look forward to seeing your culinary creations!
