Ingredients
For the millet base (Ndiarou/Lakh):
- Millet flour: Transformed into small pellets (Sankhal or Arraw).
- Water: For steaming.
- A pinch of salt.
For the yogurt sauce (Sow):
- Fermented milk or Greek yogurt.
- Unsweetened plain yogurt.
- Sugar: According to your taste.
- Vanilla sugar: For the aroma.
- Nutmeg: Grated for traditional taste.
- Orange blossom water or orange zest: For a citrus note.
- Condensed milk (sweetened and unsweetened): To obtain a creamy consistency.
Preparation
- Steam the millet: Place the millet granules in a steamer (coussousier) and cook them until they are tender and cooked through.
- Prepare the yogurt sauce: In a large bowl, mix the fermented milk, natural yogurt and condensed milk.
- Flavor the sauce: Add the sugar, vanilla sugar, grated nutmeg and orange blossom water. Whisk everything together until the sauce is smooth and creamy.
- Assembly: Place a portion of steamed millet while still hot in a bowl.
- Finish: Pour a generous amount of yogurt sauce over the millet. Serve immediately or chilled, whichever you prefer.