Millet porridge with pumpkin in a multicooker
4 servings
20 minutes
Millet porridge with pumpkin is a cozy and warming dish rooted in Armenian culinary traditions. It combines the tenderness of pumpkin, the velvety texture of millet, and the creamy taste of milk. The aroma of cinnamon adds a warm spiciness to it. In Armenia, pumpkin is valued for its sweetness and nutritional properties, while millet is traditionally used in family breakfasts. Cooked in a multicooker, the porridge acquires special softness and richness of flavor. It is the perfect dish for cold morning hours or a cozy family dinner, capable of providing a sense of home warmth and care.
1
Cut one small pumpkin into 2 parts, remove the seeds and skin. Put one half in the fridge until the next breakfast, grate the other half on a coarse grater.
- Grated pumpkin: 250 g
2
Rinse the millet under cold water.
- Wheat groats: 200 g
3
In the multicooker bowl, add grated pumpkin, butter, sugar, salt, millet, milk, and water. Mix everything.
- Grated pumpkin: 250 g
- Butter: 20 g
- Sugar: 4 tablespoons
- Salt: 0.5 teaspoon
- Wheat groats: 200 g
- Milk: 1 l
- Water: 150 ml
4
Set the 'milk porridge' mode for 20 minutes. Cook with the lid closed. If you prefer firm grains, reduce the cooking time to 10-15 minutes.
5
After cooking, let the porridge simmer for another 10-15 minutes with the lid closed.
6
Open, mix, serve in portions, add cinnamon (to taste).
- Ground cinnamon: pinch
