Dish

Cajuzinho

Cajuzinho is made by mixing peanut butter, condensed milk, and butter to form a dough. The dough is then shaped into small balls and rolled in crushed peanuts. The dessert is often served at room temperature or chilled.

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Dessert

Origins and history

Cajuzinho originated in Brazil and is a popular dessert during festivals such as Festa Junina. It is often served alongside other traditional Brazilian sweets such as brigadeiro and beijinho.

Dietary considerations

Cajuzinho is suitable for gluten-free diets and can be made dairy-free by using a non-dairy condensed milk substitute. However, it contains high amounts of sugar and should be consumed in moderation. It may not be suitable for individuals with peanut allergies.

Variations

There are many variations of cajuzinho, with some recipes calling for the addition of cocoa powder or coconut flakes. Some recipes also use cashew butter instead of peanut butter for a different flavor profile.

Presentation and garnishing

To make cajuzinho, it is important to use high-quality peanut butter and condensed milk. The dough should be kneaded until it is smooth and pliable, and the crushed peanuts should be finely ground for a uniform coating. Cajuzinho is often presented on a platter or in a decorative bowl. It is garnished with crushed peanuts or a whole peanut for visual appeal.

Tips & Tricks

When rolling the dough into balls, it can be helpful to lightly coat your hands with butter or oil to prevent sticking. Cajuzinho can be stored in an airtight container in the refrigerator for up to a week.