The alegrías de amaranto of Mexican confectionery are delicate and delicious sweets made with amaranth and honey, or also with brown sugar. They are usually garnished with sesame seeds, raisins, nuts or other dried fruits, finely chopped. They have a certain resemblance to the well-known energy bars, and their preparation is very simple.
They can be given the shape you want, round, square, rectangular. According to historians, there are records that in pre-Hispanic times figurines of gods were made with amaranth flour, maguey honey and blood (according to some sources indicate). They were made to celebrate rituals and these figurines were consumed as a kind of communion in which mortals received the deities in their bodies.
Apart from these religious considerations, amaranth was also important as a dietary base, sharing with maize the main source of energy. The maize cycle was from spring to summer, and that of amaranth from autumn to winter, so that the population had its nutritional needs covered throughout the year. Amaranth is a small seed, considered a pseudocereal, with very ancient uses in Mesoamerica, as we have seen.
5 cups of amaranth 1 cup of walnuts cut in half 450 grams of panela (failing that brown sugar can be used) ½ cup of pumpkin and sesame seeds ½ cup of raisins ½ cup of honey ½ cup of unsalted peanuts 1 tablespoon of lemon juice How prepare the alegrías de amaranto: Mexican pastries:
In a wide frying pan, brown the amaranth without any oil, stirring continuously for 10 minutes over low heat, so that it does not burn. Reserve.
In the same skillet, separately toast the peanuts, pumpkin and sesame seeds, and walnuts. Reserve.
Next, combine the seeds and nuts with the amaranth.
Break the panela into small pieces and put in a saucepan together with the lemon juice and honey.
Cook over medium heat without stopping to move.
When it boils, lower the heat and let it boil for 15 minutes.
Remove from heat and allow to cool slightly, 10 minutes.
Add the raisins and wait for them to hydrate with the honey.
Pour the honey over the amaranth mixture.
Join with a wooden spoon or spatula until everything is fully integrated.
Immediately, pour onto a tray lined with parchment paper and press with your hands to compact and level. The thickness can be variable, from half a centimeter to two.
Let the mixture rest for two hours, and finally cut the alegrías with a sharp knife in the way you like best.
To accompany it, a good idea would be to put the nuts you prefer and remember to moisten the knife with cold water between cuts.INDEX
How to prepare the alegrías de amaranto: Mexican pastries: