If a few weeks ago I brought you the recipe for some delicious cordovan porridge, today I bring you the one of some Huelva pulleys no less rich than the first. It is the same but while the first ones are made with water, Huelva pulleys are made from milk. The latter are also thicker than the former.
I leave the recipe for whoever wants to enjoy them tonight as dessert.
Huelva pulleys
Huelva pulleys are made from milk. Even if it is a seemingly small plate, you will be satisfied with it.
Author Carmen Guillen
Kitchen: Traditional
Recipe type: Dessert
Rations: 3-4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 liter of milk
- 500 grams of pastry flour
- Cinnamon stick
- Fried bread in small pieces
- 100 grams of sugars
- ½ glass of olive oil
- Lemon rind
- Matalahúva to taste
- Ground cinnamon
Preparation
- In a pan, We add half a glass of olive oil. We put it to heat. In it we will fry the small pieces of bread together with the lemon peel and the Matalahúva. When everything is well fried, we separate and strain the oil.
- In the same hot oil we will then add the flour, and little by little after the milk. We will be removing well so that there are no lumps of flour. Then and without stopping to stir, add the sugar and cinnamon stick. We let it be done without stopping stirring, about 15 minutes and we set aside when we like the consistency.
- We are separating in several containers and add a little milk and ground cinnamon to decorate and give more flavor.
Nutritional information per serving
Calories: 400