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My son is fond of all kinds of foods whether sweet, spicy or tangy. When he was just 3-4 yrs old, I wanted to introduce millets to him and came up with this sweet and attractive recipe.
Wash and soak a cup of barnyard millet for 30 minutes. Boil a cup of water and a cup of coconut milk. Add the millet, cover, and cook for 8-10 minutes until soft. Simmer 1/4 cup unsweetened coconut cream with two tablespoons white sugar, then remove from heat. Stir the hot millet into the sauce until fully absorbed. Press the mixture into donut moulds and refrigerate for 15-20 minutes. Flip onto a plate and decorate with a pinch of salt, thinly sliced kiwi, 8-10 thinly sliced cherries, thinly sliced apple, 2 tbsp sesame seeds, and 2 tbsp nigella seeds.
My Food Story is a collection of stories and recipes that celebrate India’s traditional plant-based ingredients sourced from local biodiversity. You can see these recipes on our interactive dashboard (https://www.cseindia.org/page/myfoodstory).
Divya Jain is a Gujarat-based home baker