In El Salvador, we call it Horned Marang, although in other countries it's known as Cashew. Below, I share the recipe for this delicious and nutritious Salvadoran atol.
Originating from El Salvador, horned marang seed atol is a traditional recipe that has been enjoyed for generations. This hot beverage holds a special meaning in Salvadoran cuisine, as the marang is a highly valued fruit in the region. Prepared with patience and care, this atol is a comforting treat worth trying.
We invite you to prepare this exquisite recipe together and enjoy it in good company!
We hope you like it!
Horned Marang Seed Atol
Ingredients
1 cup of Cashew or Horned Marang seeds
1 Cinnamon stick
1 ½ liter of Milk
Sugar
1 pinch of Salt
A pinch of ground nutmeg
Preparation
Step 1 : Start by blending the marang seeds with one cup of water until you obtain a well-ground mixture.
Step 2 : In a pot, bring the milk to a boil and add the cinnamon and a pinch of ground nutmeg.
Step 3 : When the milk begins to boil, incorporate the finely blended marang seed, passing it through a sieve if necessary.
Step 4 : Add sugar to taste and a pinch of salt, stirring constantly until the mixture comes to a boil.
Step 5 : Finally, serve the hot beverage.
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