Atol duro is a thick variation of delicious atol, a choice that pleases Nicaraguans. Its preparation requires attention and patience, from soaking the corn to cooking and resting.
Atol Duro is a delicious traditional drink made with corn, milk, sugar, raspberry, and anise. It is cooked slowly until thickened and served hot cut into chunks.
It is ideal for enjoying with family on cold winter afternoons.
Atol duro
Ingredients
2 pounds of Dry white corn
1 ¼ pound of Sugar
2 liters of Milk
¼ teaspoon of Anise
1 teaspoon of Raspberry
2 liters of Water
Preparation
Step 1 : The corn should be soaked in water for twelve hours.
Step 2 : Then the water is removed and ground until a fine consistency is obtained.
Step 3 : Next, dilute the dough in water and strain with a thin blanket.
Step 4 : Let the resulting liquid rest, separating the solid part that accumulates at the bottom.
Step 5 : Discard the liquid part that remains on the surface and keep only the solid part.
Step 6 : Milk, sugar, raspberry, and anise are added to this solid part, and it is cooked on low heat.
Step 7 : Constantly stir the mixture until it thickens; once it has boiled for the second time, it will be ready.
Step 8 : The hot atol is poured into a deep container and allowed to cool, then cut into pieces at the time of serving.
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