Directions
Part 1.a : Prepare the millet grains
- In the soup bowl, mix the dried millet grains into 1/2 cup of water
- Allow the grains to absorb part of the water; about 5 min
- Place in the microwave for ~5min and allow to cook/soften
- Set aside and allow to cool down
Part 1.b : Prepare the couscous grains
- In the soup bowl, mix the couscous grain into 1/2 cup of water
- Allow the grains to absorb part of the water; about 5 min
- Place in the microwave for ~5min and allow to cook/soften
- Set aside and allow to cool down
Part 2 : Prepare the yogurt mixture
- Mix the yogurt and sour cream in a large bowl
- Add in the condensed milk and vanilla cream, mix, while making sure to get all the lumps
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Part 3 : Finish the Degue
- Once the grains in parts 1.a and 1.b have cooled down completely, add them into the yogurt mixture from part 2
- Add the grated coconut
- Add nutmeg and vanilla extract
- Mix everything
- Serve and enjoy!
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Notes
- You can use anything between 2-3 cups of vanilla cream, depending on how thick you prefer your Degue to be
- The vanilla and nutmeg are optional if you’re not into any of them, but if you don’t mind either or, I highly recommend both and especially the nutmeg
- You could also do a mix of condensed milk and sugar. I find the condensed milk does it for me but if you want it sweet you can add more condensed milk or do both condensed milk and sugar
- You could use other milk flavors instead of vanilla cream. Something like almond milk or coconut milk is a good replacement
- You can add some fresh fruits or dried raisins if you’d like. I personally am not a fan of raisins
- Feel free to use either pearl millet or couscous in this recipe. It does not have to be both. I would use 1 cup instead of 1/2 cup when using only one of the grains.
One Response
Thank you 😊…. can’t wait to try this out.