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!
Recommended cookbook: "The Easy 5-Ingredient Healthy Cookbook"
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The Easy 5-Ingredient Healthy Cookbook
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
- 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.
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
Equipment
- Large saucepan
- Pudding mold or serving dishes
- Whisk
- Measuring cups and spoons
Ingredients
- 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.
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