Gachas is a consanguineous standard meal from southern and central Spain. In several parts of Spain, consisting of the area of La Mancha, herdsmans who stayed in the hillsides with their flocks would organize a pot of “gachas” with meat. This meal is typically taken in instantly after taking it out from the fire, bewaring not to smolder one’s lips or tongue.
Gachas is thought about a raw non-urban meal, the meals of herdsmans, planters and afoot laborers. It has been additionally referred to as a ‘basic Gitano meal’. In Andalucia, it is more usual as a sweet course, prepared with anise seeds or alcoholic beverage, sugar and cinnamon.
This dish is for the dessert variation and is tasty and definitely sweet.
- 1/2 tsp anis seeds
- 1 1/2 cups milk
- 1/2 cup granulated sugar
- cinnamon and sugar to sprinkle on top
- 4 thin slices baguette
- 1/2 cup vegetable oil, such as corn or canola
- 1/2 cup unbleached white wheat flour
- 3/4 cup warm milk to serve with “gachas”
- Put veggie oil right into a big fry pan and heat.
- While hot, pan fry the bread pieces, browning them on both parts.
- Take out from frying pan and put on a paper towel to soak up any extra oil.
- Heat milk in a medium pan, yet do not boil.
- Pan fry the flour in the same oil on low heat, stirring continuously with a wood spoon or whisk.
- Whenever the flour is crisped, take out the frying pan from the burner.
- Gradually put the hot milk into the fry pan, stirring continuously to ensure that no lumps form.
- As the mixture enlarges, include the sugar while whisking and go back to low heat.
- The mix ought to be smooth and soft.