Despite the fact that millet flour we have for sale, in Runet virtually no prescriptions with it. I tried to experiment with millet flour in baking but have not attained good results. The search for recipes with millet flour brought me to the African porridge, which I tried and was satisfied. Later I realized that the types of millet that are cultivated in India and some parts of Africa, quite a lot, and porridge, the recipe of which I performed with our millet, originally brewed from other grains, though similar ))) There was flour of finger millet in a millet - proso millet (not 100% sure). But it's done, the mess I already liked, so I share this recipe with you. This mess was not like the usual Pshenko. I have to say, she has a light bitter aftertaste (at first I made porridge from purchased flour, then tried to make millet flour itself is from the dried millet in a coffee grinder, but the flavor was still), but still, porridge is very tasty and enjoyable. Cardamom was used in the original recipe-I also put sugar. Porridge can be cooked as usual, and plant milk. When serving you can add butter or a little grated cheese.
|Cooking time 15 минут||Number of servings 1|
Millet flour, salt, add 100 ml of cold water.
Stir well the flour with the water.
Boil in a saucepan 200 ml of water.
In boiling water pour the millet water, stir.
Cook with constant stirring for 9 minutes, then pour in the milk (can add sugar).
Pour the cardamom.
All the porridge can be served.