1    2 quarts who milk
4    Tablets rennet; finely
-crushed
1 3/4 c  Sugar
1 tb Vanilla
2    Cinnamon sticks (ea. 3 "
-long); broken up
2 c  Water or liquid from chongos

In a 4 – 5 qt. pan, heat milk over low heat to 110F degrees. Mix in rennet
with cold water, 3/4 cup of the sugar and vanilla. Stir thoroughly into
milk. Let stand at room temp until set. (About 1 hr.) With sharp knife,
cut straight through mixture to bottom of pan creating a grid like pattern
of 1 – 2 inch squares. Set pan over lowest heat and cook, uncovered, until
the chongs are white and tender-firm to the touch. (About 6 hrs.) Do not
stir during this cooking time. Check mixture occasionally to be sure it is
not hot enough to cause motion in the pan, which will break up chongos. In
3 – 4 qt. pan, combine cinnamon, remaining 1 cup sugar, and water (or use
the chongos liquid carefully siphoned out of the pan and pouring through
cheese cloth or paper-towel-lined sieve adding enough water to make 2
cups). Bring sugar/water mixture to a boil and cook, uncovered, for 5
minutes. Turn off heat. With a slotted spoon, gently transfer chongos to
hot syrup. Let stand until luckwarm or chill prior to serving. If made
ahead, cover and refrigerate for up to 2 weeks. To serve, spoon several
chongos and some syrup into individual bowls.
NOTES : Prep time- 25 minutes; Standing time- 1 hr; Cook time- 6 hrs.
Although cooking time is long for this dessert, once the initial
prep time is complete (about 25 minutes) and you allow for the
standing time, you then basically allow this pudding to cook
undisturbed for 6 hours so its not an overall time consuming nor
laborious task.