Canjica is a traditional Brazilian dish made from hominy corn, which is corn that has been treated with an alkali in a process called nixtamalization. The corn is cooked until tender and then mixed with milk, sugar, and sometimes coconut or cinnamon, creating a sweet and creamy dessert. This dish is especially popular during the June Festivals in Brazil, where it is often served alongside other traditional foods. Canjica is enjoyed for its comforting texture and rich flavor, making it a beloved treat in Brazilian cuisine.