Dulce de ahuyama/calabaza

Hello everybody, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Dulce de ahuyama/calabaza. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Dulce de ahuyama/calabaza is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it's quick, it tastes yummy. They're nice and they look fantastic. Dulce de ahuyama/calabaza is something that I've loved my entire life.

Many things affect the quality of taste from Dulce de ahuyama/calabaza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dulce de ahuyama/calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dulce de ahuyama/calabaza is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Dulce de ahuyama/calabaza estimated approx 30 minutos.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Dulce de ahuyama/calabaza using 6 ingredients and 4 steps. Here is how you cook that.

La ahuyama es un alimento que se usa mucho en la cocina colombiana, pero muy pocas veces nos atrevemos a intentar recetas nuevas con ella. Lo dulce también se puede hacer con un vegetal, hoy te enseñaré a hacer un delicioso dulce de este. Síguemeen instagram para más recetas y tips @juanjococinero

Ingredients and spices that need to be Get to make Dulce de ahuyama/calabaza:

1. 1/2 ahuyama/auyama/calabaza
2. 30 gr panela/chancaca/piloncillo rallado
3. 1 cucharada mantequilla
4. Quesito (típico colombiano), o algún queso fresco
5. Astillas de canela o canela en polvo
6. Clavos de olor

Steps to make to make Dulce de ahuyama/calabaza

1. Pelamos la ahuyama y cortamos en trozos, a decisión propia; en mi caso tenía a mano una cuchara parisien y saqué unas esferas
2. Ponemos una olla con agua a hervir. Agregamos la ahuyama solo por 6 minutos y retiramos.
   En otra olla ponemos a derretir la panela rallada a fuego bajo con un poco de agua, pero muy poco
3. Agregamos la canela y los clavos (no muchos, recordemos que los clavos de olor son fuertes de aroma y sabor) para aromatizar y dar un toque de sabor. Agregamos la ahuyama y la mantequilla. Mezclamos muy bien y dejamos en cocción hasta que reduzca y logremos una especie de jarabe o sirope
4. Cuando la ahuyama este blanda o a punto de consumir retiramos la canela (en caso de tenerla rn astillas) y los clavos, servimos. Agregamos en un plato la ahuyama con un poco de jarabe y queso molido por encima.

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