ReceptnaptárBudyń jaglany (millet chocolate banana pudding)
Millet is back in fashion in Poland, and budyń jaglany, or millet pudding, has become a favourite light breakfast in home kitchens. Blended cooked millet turns surprisingly silky, and the banana and cocoa give it a flavour reminiscent of chocolate pudding. It is naturally gluten-free and delicious cold too.
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Ingredients
Method
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- Rinse the millet twice with hot water (this keeps it from tasting bitter).
- Cook it in the milk with the salt over low heat, covered, for 20 minutes until tender.
- Blend with the banana, cocoa and honey using an immersion blender until creamy.
- Spoon into glasses.
- Serve with fruit; it keeps in the fridge for 3 days.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always rinse the millet with hot water, because substances on the surface of the grains give a bitter taste.
- Blend the pudding smooth with a powerful hand blender or a blender, because the silky texture depends on it. If it is thick, add a little milk.
- It thickens considerably as it cools, so if you leave it a little loose, the pudding will stay spoonable once poured into glasses.
Frequently asked questions
Can I make it dairy-free?
Yes, oat or coconut milk works well too. For a vegan version, swap the honey for maple syrup.
How long does it keep?
3 days, covered, in the fridge. If it has become too thick, stir in a little milk, and add the fruit only when serving.
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