DIABETIC

Millet Porridge with Pumpkin for Diabetics

Breakfasts | Russian cuisine

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

Millet porridge with pumpkin for diabetics

Ingredients

Clarified Butter - 24 fl oz
Millet - 3.2 oz
Dried Fruits - 7.1 oz
Fructose - 2 tablespoons
Vanillin - a pinch
Butter - 1.8 oz
Salt - a pinch
Baking Soda - a pinch
Pumpkin - 24.7 oz

Step by Step guide

Step 1

General proportion: cook millet in a ratio of 1 to 4 – for two cups of milk use ½ cup of millet. If you prefer it softer, you can use three.

Step 2

Sort the millet (it’s essential: no matter how you sift, there will be pebbles!) and rinse it. Pour the milk into a pot (I usually use clarified butter for better taste), add the millet, add baking soda (just in case, to prevent the milk from curdling and ruining everything), salt it, and bring it to a boil over LOW HEAT.

Step 3

Add the peeled and diced pumpkin (a small 'bottle' pumpkin will suffice) and cook over LOW HEAT (keep it as minimal as possible!), stirring thoroughly, especially at the bottom (NB! THIS IS MANDATORY! IT BURNS LIKE A SWEDISH UNDER POLTAVA! It will burn so badly that you won't be able to scrape it off!), until it thickens and small bubbles, resembling tiny volcanoes, start to appear on the surface.

Step 4

Add fructose, raisins (you can substitute with dried apricots, keeping in mind the sugars - just cut them to the size of raisins), butter (preferably clarified for flavor and aroma!), mix everything until the ingredients dissolve, cover with a lid, and remove from heat.

Step 5

In a cozy spot (like a corner of the sofa), lay a towel on the surface, place the pot with the porridge, and wrap it tightly (I usually use a wool blanket, then a soft feather pillow on top, and then another blanket - thicker and warmer!). Leave it all for about 5-6 hours or even longer (I usually cook it in the evening and leave it until morning, so it’s ready for breakfast).