Manjar

Lore & Background

Manjar, also called dulce de leche, has disputed origins. Some reports say it originated in Indonesia in the 6th century, while Argentine historian Daniel Balmaceda suggests it might have originated in the Philippines in the 19th century and later spread to Spain and the Americas. Argentine politician Rodolfo Terragno attributed its origin to India, relating it to the sweet dish rabadi. Apocryphal stories also credit Napoleon or Argentine general Juan Manuel de Rosas with bringing it to the Americas.

Reader's Guide

Manjar is significant as a versatile confection enjoyed across South America, Central America, Europe, and the Philippines. Records show its presence in Brazil from 1773, and customs reports note importation into Argentina from Chile in 1693 and 1712. Swiss naturalist Johann Rudolph Rengger documented its consumption in Paraguay between 1818 and 1825. In 2003, Argentina attempted to declare dulce de leche as intangible cultural heritage, but objections from other South and Central American countries highlighted its widespread popularity. Since 1998, International Dulce de Leche Day is celebrated every October 11. The confection's preparation relies on caramelization and the Maillard reaction, and it can be made by simmering milk and sugar or by cooking sweetened condensed milk in a pressure cooker.

Did You Know?

• In Mexico and some Central American countries, dulce de leche made with goat's milk is called cajeta.
• In the Philippines, dulce de leche made with carabao (water buffalo) milk is called dulce gatas.
• In France, it is called confiture de lait and is traditional in Normandy and Savoy, often served with fromage blanc or crêpes.
• In Polish cuisine, the same confection is called kajmak, named after Turkish kaymak, and is used for wafers or the mazurek pie.