Millet porridge with pumpkin for diabetics

4 servings

360 minutes

Millet porridge with pumpkin is a traditional dish of Russian cuisine known for its simplicity and health benefits. It has been prepared in villages for centuries, especially in the autumn season when pumpkins ripen. This version is adapted for diabetics by replacing sugar with fructose and adding dried fruits for natural sweetness. The porridge is thick, aromatic, with a tender texture of pumpkin that gives it a slight sweetness. The melted milk enriches the taste while vanilla and butter add warm, cozy tones. It is not only nutritious but also easily digestible, making it perfect for breakfast or dinner. The recipe's feature is slow simmering and wrapping which allows the grains to fully open up, making the porridge incredibly soft and rich. A taste of childhood that warms and cares!

Energy value per serving

• Calories: 503.1
• Proteins: 12.3g
• Fats: 20.8g
• Carbohydrates: 73.4g

Ingredients

• Baked milk: 3 glass
• Millet: 0.5 glass
• Dried fruits: 200 g
• Fructose: 2 tbsp
• Vanillin: pinch
• Butter: 50 g
• Salt: pinch
• Soda: pinch
• Pumpkin: 700 g

Cooking steps

1. General proportion: 1 to 4 - for two cups of milk, use 1/2 cup of millet. If you prefer it softer, you can use three.

   Required ingredients:

   • Millet: 0.5 glass
   • Baked milk: 3 glasss

2. Sort and rinse the millet. Pour milk into a pot, add millet, add baking soda, salt, and bring to a boil over low heat.

   Required ingredients:

   • Millet: 0.5 glass
   • Baked milk: 3 glasss
   • Soda:  pinch
   • Salt:  pinch

3. Add the peeled and finely diced pumpkin (a small 'bottle' is enough for this recipe) and cook on LOW HEAT (just minimal!), stirring thoroughly, especially from the bottom (NB! THIS IS MANDATORY! IT BURNS LIKE A SWEDISH UNDER POLTAVA! It will burn so much that you can't scrape it off!), until it thickens and small bubble-like volcanoes start to appear on the surface.

   Required ingredients:

   • Pumpkin: 700 g

4. Add fructose, raisins (can be replaced with dried apricots, but they need to be cut to raisin size), butter (preferably melted for taste and aroma!), mix everything until dissolved, cover with a lid, and remove from heat.

   Required ingredients:

   • Fructose: 2 tablespoons
   • Dried fruits: 200 g
   • Butter: 50 g

5. Somewhere in a secluded place (like the corner of the sofa), we lay a towel on the surface, put a pot of porridge on it and wrap it tightly (I usually use a wool blanket, then a soft feather pillow on top, and another thicker and warmer blanket!). We leave it for about 5-6 hours or even longer (I cook in the evening and leave it until morning to be ready for breakfast).