Thiakry (Sweet Millet Pudding)

Ingredients

• 1 cup Millet Couscous (Sankhal)
• 2 cups Water
• 2 cups Plain Yogurt (Dairy)
• 1/2 can Sweetened Condensed Milk
• 1 tsp Vanilla Extract
• 1/4 tsp Nutmeg
• 1/4 cup Raisins

Instructions

1. 1Place the 1 cup of Millet Couscous (Sankhal) in a fine-mesh sieve and rinse it thoroughly under cool running water.
2. 2In a medium saucepan, bring the 2 cups of Water to a rolling boil over high heat (212°F / 100°C). Add the rinsed 1 cup of Millet Couscous (Sankhal) to the boiling water. Reduce the heat to medium (around 300°F / 150°C on an electric stovetop) and cook, stirring occasionally, until the millet is tender and all the water has been absorbed. This should take about 20-25 minutes. The millet should look plump and have a slightly chewy texture.
3. 3Remove the saucepan from the heat. Let the cooked millet cool in the saucepan for about 5-10 minutes, until it is warm but no longer steaming hot.
4. 4In a large bowl, combine the slightly cooled 1 cup of cooked Millet Couscous (Sankhal) with the 2 cups of Plain Yogurt (Dairy), the 1/2 can of Sweetened Condensed Milk, the 1 tsp of Vanilla Extract, and the 1/4 tsp of Nutmeg.
5. 5Stir all the ingredients in the large bowl together until they are completely combined and the mixture is smooth and creamy. Ensure there are no lumps of millet or yogurt.
6. 6Gently stir in the 1/4 cup of Raisins until they are evenly distributed throughout the pudding.
7. 7Cover the bowl tightly with plastic wrap or a lid. Place the bowl in the refrigerator and chill for at least 30 minutes. Chilling allows the flavors to meld together and the pudding to thicken.
8. 8Serve the Thiakry cold. It is ready to be enjoyed as a sweet pudding.

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