Ingredients
For millet (Thiakry):
- 500g millet couscous (millet grains/thiakry)
- 1 tbsp. tbsp Butter
- A pinch Salt
- Water (for steaming)
For the liquid mixture (Dégué Milk):
- 500g Yogurt (Plain or Greek type)
- 200ml Fresh cream
- 1 box (about 400g) of sweetened condensed milk
- 1 box (about 400ml) of unsweetened condensed milk
- 1 tbsp. coffee vanilla extract or 1 sachet of vanilla sugar
- Optional: A pinch of nutmeg or a few drops of orange blossom water
Instructions
- Prepare the grains: Rinse the millet grains and steam them (using a couscous maker or in the microwave) until they are tender. While they are still hot, add the butter and a pinch of salt to prevent the grains from sticking together. Let cool completely.
- Mix the cream: In a large bowl, whisk together the yogurt, crème fraîche, unsweetened condensed milk, and sweetened condensed milk until smooth.
- Flavor: Add the vanilla and nutmeg. Taste the mixture — if you prefer it sweeter, you can add a little more sugar or sweetened condensed milk.
- Assemble: Gently incorporate the cooled millet grains into the creamy mixture.
- Refrigerate: This dessert is best enjoyed very cold. Let it sit in the refrigerator for at least 2 hours (the mixture will thicken as it cools).
- Serve: You can enjoy it as is or add raisins or fresh fruit