Traditional Brazilian Sweets

Beijinhos

Served alongside Brigadeiros at almost every party in all of Brazil. The tradition of Brigadeiros and Beijinhos at children's birthday parties is universal in Brazil.





INGREDIENTS

2  cans  Condensed Milk
2  Tbsp  Margarine
300g  Fine grated coconut

1 cup  Sugar (cristalized) to coat the balls - "Açúcar Cristal" available in all supermarkets
Whole cloves to decorate

PREPARATION

In a saucepan combine the condensed milk, margarine, coconut and cook over low/medium heat for about 15 minutes, stirring constantly.

Transfer mixture into a greased bowl to cool.

Grease hands with margarine and roll out small balls, roll each ball in a small bowl filled with the cristalized sugar until entirely coated. Decorate each with a whole clove speared into the top of the ball and place into brigadeiro cups (available at all supermarkets).

Pé de Moleque (Brazilian Peanut Brittle)



INGREDIENTS

1/2 Kg  Roasted skinless peanuts
1/2 Kg  Sugar
1 can    Condensed Milk
3 Tbsp  Margarine

PREPARATION

Combine the peanuts, sugar and margarine in a saucepan and cook over medium heat, stirring constantly until it starts to form a syrup.

Add the condensed milk and continue to stir over the heat until it begins to come unstuck from the bottom of pan.

Remove from the heat and spread mixture onto a greased baking sheet. When cooled cut into squares or break into chunks.

Observations:  Open the can of condensed milk and grease the baking sheet before starting the preparations, since the mixture may quickly pass the desired point during the process. You don't want to be wasting your time doing these things during the cooking process or you risk spoiling the candy.

Cocada Branca



There are several variations of this sweet. This is the basic recipe, you can also make it with chocolate and with Doce de Leite.

INGREDIENTS

400g   Fresh grated coconut (coarse)
2 1/2 cups   Sugar
1 1/2 cups   Water
1/4 cup        Condensed Milk

oil to grease baking sheet.

PERPARATION

1.  Grease baking sheet and prepare all ingredients for immediate use.
2.  Combine sugar and water in a saucepan and cook over high heat stirring constantly until it creates thick strings when falling from the spoon.
3.  Stir in the grated coconut.
4.  Add the condensed milk and continue stirring until it begins to release from the bottom of the saucepan.
5.  Remove from heat and place large spoonfuls of the mixture on the greased baking sheet to cool.
6.  If you wish to store then keep them in a tightly covered container.


For Cocada de Chocolate add 3 Tbsp of chocolate drink powder and 1/2 Tsp of vanilla to the mixture when you add the condensed milk to the above recipe.

Paçoca (pronounced pa-saw-ka)



This peanut treat is sold in store, both big and small, all over Brazil. Why buy it if you can make it at home, it's so easy!

INGREDIENTS

500 g     Freshly roasted peanuts (with skin on)
200 g     Maizena or Maria biscuits (Graham Crackers will work great if you can get them)
1 can     Condensed milk

PREPARATION

Roast the peanuts (skin on) for about 20 minutes, spin them in a blender or food processor until a fine crumbly flour. Set aside.

Spin the Maizena/Maria biscuits (or Graham Crackers) in a blender or food processor until a fine crumbly flour.

Combine the peanut and biscuit flours and mix well.

Gradually add the condensed milk, mixing well with a wooden spoon or your hands all the time.

Press (very firmly) the mixture into the bottom of a small  rectangular greased baking pan and let stand for at least 10 minutes.

Cut into small cubes or bars and serve as treats or wrap individually in plastic wrap, store in airtight container.

Note: If you want really firmly packed bars of paçoca then place a cutting board with some weights on top to compact the dough (I use  a few heavy ceramic plates as weight).

Dude, Pudim. These recipes and deserts are a great post! Are you going to the cook side?

Been there all my life Tiger, I learned to cook at the knee of my Italian grandfather when I was only five years old. He spent years teaching me everything about cuisine. I made my first French dinner at the ripe old age of 9. Used my own money to go to the supermarket and buy all the ingredients for Duck a l'orange. Kicked my parents out of the house for the day with orders not to come home before dinner time so as not to spoil the surprise.

Now I cook Italian, French, English, German, Spanish, Chinese, Portuguese and Brazilian dishes. My specialty is Greek food. If you liked the sweets, feast your eyes on my other recipes:

https://www.expat.com/forum/viewtopic.php?id=230521

and

https://www.expat.com/forum/viewtopic.php?id=212709

Cheers