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MexicanAuthentic Cuisine

Alegrías de Amaranto

Serves 4 to 6 Dessert vegetarian, Desserts

Alegrías de Amaranto

Alegrías de Amaranto is a cherished treat from central Mexico, often found in the heart of family kitchens. Its roots are deeply planted in the everyday culinary landscape, where the sweet, nutty fragrance of amaranth and piloncillo gently beckon everyone to gather around. This home-style preparation honors the tradition of keeping its flavors simple yet generous, making it a beloved staple of many households.

The delightful crunch of puffed amaranth mingles with the rich caramel of piloncillo, while pumpkin seeds add a subtle nutty depth. Raisins contribute a gentle sweetness, perfectly balanced by a tiny pinch of salt. Each bite is a harmonious blend of textures and tastes, a simple yet satisfying pleasure that speaks to the heart of Mexican home cooking.

Ingredients

  • 150 g (4 cups)puffed amaranth
  • 200 g (7 oz)piloncillo — chopped, or 3/4 cup honey
  • 1/3 cupwater
  • 60 g (1/2 cup)pumpkin seeds — toasted
  • 60 g (1/2 cup)raisins
  • 1 pinchfine salt

Method

  1. In a medium saucepan, combine 200 g (7 oz) of piloncillo with 1/3 cup of water. Place the pan over medium heat and stir occasionally until the piloncillo is fully dissolved. Continue to cook the mixture until it reaches the soft-ball stage, which you can test by dropping a small amount into a glass of cold water; it should form a soft, pliable ball. The syrup should also thread from the spoon when lifted.
  2. Once the syrup is ready, remove the saucepan from the heat. Immediately add 150 g (4 cups) of puffed amaranth, 60 g (1/2 cup) of pumpkin seeds, 60 g (1/2 cup) of raisins, and a pinch of fine salt. Quickly fold all the ingredients together using a wooden spoon or spatula, ensuring that the syrup coats everything evenly. Work swiftly, as the syrup will begin to set as it cools.
  3. Prepare an oiled tray or baking sheet. Transfer the amaranth mixture onto the tray, and using the back of a spoon or a piece of parchment paper, press the mixture firmly and evenly into the tray. Ensure that the mixture is compacted well so that the rounds will hold together once set.
  4. Allow the mixture to cool completely at room temperature. Once cooled, use a round cutter or a sharp knife to cut or stamp the mixture into discs. Wrap each disc individually in plastic wrap or wax paper to keep them fresh and ready to enjoy.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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