Blend the millet, alongside ginger and cloves with a little dry pepper.
Once it is smooth, add a little water and mould it into a ball shape.
Now put in a boiling water and let it cook for 15-20mins.
Strain the water and pound the balls untill the are sticky.
Now roll into ball shape again. This can be stored in the fridge for a week or more.
Now smash the required amount of the millet balls and add yoghurt to it.
Mix thoroughly and add sugar to taste.
You can add grated coconut and evaporated milk if you desire.
Refrigerate and serve cool.
Raisins and dates can be added if desired.
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