Thiakry (Sweet Millet Pudding)

Ingredients

• 1 cup Millet Couscous (Sankhal)
• 2 cups Water
• 1 can Canned Coconut Cream
• 1/2 cup Sugar
• 1 tsp Vanilla Extract
• 1/4 tsp Grated Nutmeg

Instructions

1. 1Place a fine-mesh sieve over a bowl. Measure the 1 cup of Millet Couscous (Sankhal) into the sieve and rinse it thoroughly under cold running water until the water runs clear. Let it drain.
2. 2In a large, heavy-bottomed pot, combine the rinsed 1 cup of Millet Couscous (Sankhal) and 2 cups of Water. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes. Stir occasionally to prevent sticking. The millet is tender and the water is absorbed when there is no liquid visible and the millet grains are soft.
3. 3Stir the 1 can of Canned Coconut Cream, 1/2 cup of Sugar, 1 tsp of Vanilla Extract, and 1/4 tsp of Grated Nutmeg into the cooked millet mixture in the pot. Continue to cook over low heat, stirring constantly with a spoon or whisk, for 5 to 10 minutes. The mixture will become creamy and the sugar will dissolve completely. You will see the mixture thicken and become smooth.
4. 4Remove the pot from the heat. Let the thiakry cool in the pot for at least 10 minutes. This allows it to thicken further.
5. 5Serve the thiakry warm or transfer it to a container, cover, and chill in the refrigerator for at least 1 hour before serving. Thiakry can be enjoyed either warm or chilled.

Substitutions

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