Millet seed is tiny round yellow bead with dark dot, high in protein and it doesn’t contain gluten ideal for people with wheat allergy.I use millet flour for lohooh it can be used in bread making and other baked goods. Millet cooks up fast, by simply boiling with water for 20 minutes, the grains can be toasted before hand to bring out the nutty flavor. It is delicious with some fruits and nuts, for serving sprinkle with cinnamon.
dried millet
- creamy millet
Sweet and Creamy Millet
Ingredients
- 1 cup millet
- 2 cups of water
- 2 cups of milk and more
- salt
for garnish
- Dried and fresh fruits nuts, honey, and cinnamon.
Instructions
- In a dry saucepan toast the millet for few minutes for deeper flavor, stir continuously
- to avoid burning .
- Add water, bring to a boil, then reduce heat and simmer for bout 20 minutes all the liquid will absorbed.
- Add the milk, salt and butter to taste cook for 5-10 more minutes until desired consistency reached, for a creamier millet.
- Serve with more milk, honey, dried or fresh fruits, nuts. Adding a dash of cinnamon will spice it up.
“Millet” how do you call in somali?
What kind of millet did you use? Kodo?
you can use any kind you find, I used here the lighter one. Thanks!