Nicaraguan Gofio: the sweet of the purest

Ingredients:

• ¾ cup of water
• 2 bundles of black candy, grated
•  1 teaspoon, grated ginger
• 1 teaspoon, aniseed
• 1 teaspoon, nutmeg powder
• 1 teaspoon, cinnamon powder
• 3 pounds of not very fine white pinol

Preparation:

1. Pour the water, the sweet, the ginger, the aniseed, the nutmeg powder, the cinnamon powder into a pot and over a very moderate heat let the sweet melt and make the honey into a soft ball.
2. Then turn off the flame and slowly add 2 pounds of not very fine white pinol, when it has a manageable consistency, on a dry board or surface, sprinkle a portion of ½ pound of pinol.
3. Knead a little to integrate everything very well, sprinkling more pinol if necessary on both the board and the dough. Then sprinkle some more pinol on the board, spread the mass of the gofio, leaving it 1 cm thick and sprinkle more pinol on top.
4. Let it curdle in a well ventilated place for about 30 minutes; cut strips and make diagonal cuts in them to each resulting piece, make another diagonal cut to give the traditional diamond shape to the gofiosi.