Purple Porridge

Purple Porridge Recipe

The Purple Porridge is a traditional dessert of Peruvian cuisine made from the Purple Corn and fruits, the Peruvian dessert is specially made in October for its long tradition, date that is commemorated the lord of miracles.

To give it more flavor, you can also prepare a syrup with peach or pineapple , sugar, and dried fruits like guindones, cherries, dried apricots, among others. If purple mazamorra does not thicken enough, you can always add a little more maizena dissolved in liquid

The consumption of Mazamorra Morada, extends to many points of sale, from restaurants, bakeries and the same street, as well as other desserts of Peruvian Gastronomy, such as rice with milk, zambito rice, pumpkin porridge.

This dessert is crowned as the Gastronomic pride of Peru. Also the Peruvian Gastronomy is considered one of the best in the world, being a good option to delight their exquisite flavors.

mazamorra morada arroz con leche y mazamorra de calabaza

If you want to know more:

  • Origin of the Purple Corn

  • Benefits of the Purple Corn

Preparation data:

  • Cuisine: Peruvian
  • Servings: 12 people
  • Total time: 1h and 20 minutes

Purple Porridge Ingredients

  • 1 kg of purple corn
  • 1 whole pineapple
  • 2 apples
  • 2 quince
  • 1 orange peel
  • 3 cinnamon sticks
  • 5 cloves
  • ½ kg of sugar
  • 150 grams black raisins
  • 150 grams of guindones
  • 200 grams of cornstarch (fine corn flour)
  • Cinnamon powder


Purple Porridge Preparation

1ºP: Wash and cut the purple corn, peel the pineapple separating the skin of the fruit and wash the skin.

2ºP: In a pot add the Purple Corn in pieces, 3 Lt of water, the pineapple peel, 1 apple, 2 quinces, the cinnamon, the clove and the orange peel. Boil for 45 minutes on high heat (9). In a table, diced the fruit of the pineapple and 1 apple.

3ºP: In a container dissolve the sugar, the cornstarch and beat them with a little water until you get consistency. After 45 minutes of boiling the purple corn, strain it.

4ºP: The second pot I added the chicha morada, the raisins, the guindones, the fruits chopped in squares and let cook during 20 minutes.

5ºP: When finished add the cornstarch and cook for 10 more minutes, move constantly so that it does not burn and take thickness, cook over medium heat (5).

6ºP: When finished extinguish the fire, then serve in containers and sprinkle with cinnamon powder. Enjoy, Bon appetit! It can be accompanied with rice pudding.


mazamorra morada arroz con leche


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