How can we best describe that rush of sugar that comes with the first taste of manjar? For those with a low tolerance to sweets it could probably make you dizzy and have to sit down. But for Chile manjar is a pleasure enjoyed in many forms and from a young age.
Known also as Dulce de Leche in Argentina and its neighbors, manjar is made from mostly milk, sugar, maybe a tad of vanilla. It can be eaten with crackers or bread as a spread, or it can be used as a filling or layer for all sorts of pies, cakes and other pastries hawked throughout the country.
For the most part cow’s milk is used, although there are a few instances of goat milk manjar. The brands of this version we have tried are even sweeter than the cow milk based manjar, and a bit chunkier.
We find that manjar is at its best when combined with a flakey or dry consitancy. Manjar cakes for example, layered with crumbled cookies or crackers are a favorite. As a filling for alfajores, a chocolate covered cookie/pastry manjar holds its ground without overwhelming.
It is a must try in Chile since it serves as the base of the many sweets you’ll find here in. What’s your favorite way to eat manjar?
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