Thiakry
HB-3244 · Hand-built original · Senegalese
Senegalese1 hr 30 minServes 8146 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: millet
Servings:8quantities adjust to match
Ingredients
- 1 cup millet
- 2 cups water
- 1/4 tsp salt
- 1 (14 oz) can sweetened condensed milk (about 1 cup)
- 1 cup plain yogurt
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Chopped pistachios, to garnish (optional)
- Grated nutmeg, to finish (optional)
Method
- Rinse the millet well. Combine it with the water and salt in a saucepan and bring to a boil.
- Reduce to a low simmer, cover, and cook for 25 to 30 minutes, until the millet is tender and the water is absorbed.
- Spread the cooked millet on a tray, fluff with a fork, and cool completely, about 30 minutes; break up any clumps with your hands.
- Whisk the condensed milk, yogurt, milk, vanilla, and cinnamon together in a large bowl.
- Fold the cooled millet into the yogurt mixture until evenly combined.
- Cover and chill for at least 30 minutes, until cold and slightly thickened.
- Serve in small bowls, garnished with pistachios and a little nutmeg if you like.
Prep: 60 min · Cook: 30 min · Total: 90 min
Nutrition (per serving, where published)
146 kcalCalories
4.9 gProtein
24.1 gCarbs
3.1 gFat
3.6 gSaturates
2.6 gFibre
0.1 gSugars
92 mgSodium
6 mgCholesterol
131 mgPotassium
60 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data