A Heavenly Recipe for Panocha: The New Mexican Pudding Delight

New Mexico is known for its vibrant culture and unique cuisine, and Panocha is no exception. This traditional pudding, made with sprouted wheat flour and piloncillo, is a staple dessert that carries the essence of New Mexican culinary traditions. I've always been enchanted by its subtly sweet, earthy flavor and its comforting, pudding-like texture.

It was during my trip to Santa Fe that I first tasted Panocha. The earthy sweetness and the smooth, creamy texture of the dessert left me yearning for more. Thus began my journey to recreate this traditional delight at home. I experimented with various techniques until I perfected the recipe for Panocha that I'm about to share with you. So, let's get started!

Ingredients

• Sprouted wheat flour (or whole wheat flour) — 1 cup
• Piloncillo (or dark brown sugar) — 1 ½ cups
• Whole milk — 4 cups
• Butter — 2 tablespoons
• Ground cinnamon — 1 teaspoon
• Vanilla extract — 1 teaspoon
• Salt — a pinch

Instructions

1. Start by pouring the milk into a large saucepan and place it over medium heat. Add the piloncillo or dark brown sugar, stirring until it is completely dissolved.
2. As the milk begins to simmer, add the sprouted wheat flour gradually. It's important to whisk continuously to prevent any lumps from forming. I learned this the hard way during my initial attempts!
3. Reduce the heat to low and continue to cook the mixture, stirring frequently, for about 30 minutes. The mixture should thicken into a pudding-like consistency.
4. Now, stir in the butter, ground cinnamon, and vanilla extract. Add a pinch of salt to balance out the sweetness. The addition of these flavors takes the Panocha to another level, infusing it with a warm, comforting aroma.
5. Once everything is well combined, remove the pan from the heat. Let the Panocha cool for a few minutes.
6. Pour the mixture into a pudding mold or individual serving dishes. Let it cool down completely, then refrigerate for at least 2 hours before serving.

Substitutions

• Piloncillo — If you don't have piloncillo, dark brown sugar or molasses is a great substitute. I found that molasses adds a deeper flavor profile, very similar to that of piloncillo.

• Sprouted wheat flour — Whole wheat flour works just fine if you can't find sprouted wheat flour. It gives the pudding a similar, slightly nutty flavor.

Variations

• Nutty Panocha — For a nutty twist, you can add a handful of chopped pecans to the mixture before pouring it into the mold. It adds a delightful crunch to the pudding.

• Spiced Panocha — If you're a fan of spices like me, add a pinch of nutmeg and clove for an extra burst of warmth.

Equipment

• Measuring cups and spoons
• Large saucepan
• Whisk
• Pudding mold or serving dishes

Storage

Allow the Panocha to cool completely before covering and refrigerating. It will stay fresh for up to 3 days in the refrigerator.

Pro Tips

• The key to a smooth Panocha is constant stirring. This prevents lumps from forming and ensures a creamy texture.

• Don't rush the cooking process. Cooking the mixture on low heat for a longer time helps develop a rich, deep flavor.

Heavenly Recipe for Panocha

Experience the magic of traditional New Mexican cuisine with this delightful recipe for Panocha. This pudding-like dessert is a hidden gem that's worth discovering.

5 from 158 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Dessert

Cuisine New Mexican

Servings 8 servings

Calories 304 kcal

Equipment

Large saucepan

Pudding mold or serving dishes

Whisk

Measuring cups and spoons

Ingredients

  

1x2x3x

• 1 cup sprouted wheat flour (or whole wheat flour)
• 1 ½ cups piloncillo (or dark brown sugar)
• 4 cups whole milk
• 2 tablespoons butter
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

 

• Start by pouring the milk into a large saucepan and place it over medium heat. Add the piloncillo or dark brown sugar, stirring until it is completely dissolved.
• As the milk begins to simmer, add the sprouted wheat flour gradually. It's important to whisk continuously to prevent any lumps from forming. I learned this the hard way during my initial attempts!
• Reduce the heat to low and continue to cook the mixture, stirring frequently, for about 30 minutes. The mixture should thicken into a pudding-like consistency.
• Now, stir in the butter, ground cinnamon, and vanilla extract. Add a pinch of salt to balance out the sweetness. The addition of these flavors takes the Panocha to another level, infusing it with a warm, comforting aroma.
• Once everything is well combined, remove the pan from the heat. Let the Panocha cool for a few minutes.
• Pour the mixture into a pudding mold or individual serving dishes. Let it cool down completely, then refrigerate for at least 2 hours before serving.

Video

Notes

• The key to a smooth Panocha is constant stirring. This prevents lumps from forming and ensures a creamy texture.

 

• Don't rush the cooking process. Cooking the mixture on low heat for a longer time helps develop a rich, deep flavor.

Nutrition

Nutrition Facts

Heavenly Recipe for Panocha

Amount per Serving

Calories

304

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

1

g

Cholesterol

 

15

mg

5

%

Sodium

 

79

mg

3

%

Potassium

 

203

mg

6

%

Carbohydrates

 

59

g

20

%

Fiber

 

1

g

4

%

Sugar

 

46

g

51

%

Protein

 

6

g

12

%

Vitamin A

 

198

IU

4

%

Vitamin C

 

0.01

mg

0

%

Calcium

 

175

mg

18

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Panocha candy recipe, Traditional panocha delight

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