I have talked about millet in one of my previous posts. Once cooked, it is similar in consistency with rice.
One of the recipes that goes well in our house lately is millet pudding. It’s relatively easy to make and you can quickly prepare it the night before so you won’t stress out over breakfast in the morning. It keeps well in the fridge too (up to 3 days I would say).
It’s so versatile as well. You can add all kinds of fruit to it. I have seen variations with mango and blueberries, but I guess any fruit would work well. Feel free to experiment! After all, you know your little one’s tastes and preferences and it’s a good opportunity to incorporate 4 food groups at once!
Without further ado, let’s get down to cooking.
This post contains affiliate links, at no cost to you. Read more on my disclosure page.
- 50 g millet (millet needs to be kept in water over night or at least 6 hours, in order to reduce cooking time and ensure proper nutrient release; also, before cooking, it needs to be rinsed thoroughly)
- 200 ml milk
- 1 egg or half of banana
- 125 g full fat curd cheese (you can also make it at home if you can’t find it in supermarkets; my recipe is here)
- (various fruit if you have them)
Preheat oven to 180 C or 350 F.
Put 100 ml of the milk in a pan and bring to the boil. Add the rinsed millet and let it cook until all the milk is absorbed (should take around 15 min). Set aside once it’s done and let it cool.
In the meantime, mix the egg or banana with the curd cheese and the rest of 100 ml milk. Then add this mixture to the millet, making sure everything is incorporated well. At this point, you can add various fruit, cinnamon or desiccated coconut for flavor.
Grease a 20 cm/8 in cake tin with butter and add the whole millet mixture in it.
Bake for around 35 min until set and slightly browned on top.
I served it with blueberries. Parents can enjoy with jam or honey on top.
Feel free to double or triple the quantities as needed. And remember to enjoy!
Until next time!