Mazamorra con Leche y Panela

Mazamorra with Milk and Panela

Preparation info

  • Difficulty


  • 8 to 10

    servings, 6 ounces each

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This is definitely an acquired taste. Somewhat bland, the corn is softened with the milk and sweetened with the panela*. It is a semi-solid drink that is full of energy and that people in the agricultural areas love.


  • 1 cup dried corn kernels*
  • 3 tablespoons yellow corn masa flour*
  • 1 cup (¼ pound) shredded panela*, for serving
  • 1 to 2 cups milk, for serving


  1. Wash the corn well with plenty of water. Add 5 cups of water and set aside to soak overnight. This will soften and rehydrate the corn.
  2. In medium pot or pressure cooker, place the corn and add 5 cups of water. If using a regular pot simmer over medium-low heat for 2 hours; keep adding water, 1 cup at a time, if it dries out. If using a pressure cooker, simmer over medium heat for about 45 minutes. Turn the heat off, let it rest for 5 minutes, release the pressure and uncover.
  3. Add another 5 cups of water and keep cooking over low heat, until the corn has almost lost its shape and the water has thickened, for about 2 hours in the regular pot (stirring every once in a while), and 45 minutes in the pressure cooker. Turn the heat off, let rest for 5 minutes, release the pressure and uncover.
  4. Add the corn masa flour and cook for 20 minutes more, uncovered, whichever pot you are using.
  5. Serve hot or cold, with panela and milk on the side.
  6. Each person adds about 2 tablespoons of milk and enough panela to sweeten their mazamorra.