Ingredients:
Pumpkin: 500 g.
Millet: 200 g.
Milk: 1 liter.
Sugar: 4 tbsp.
Cinnamon stick: 1 piece.
Butter: 100 g
Salt: to taste.
Cooking Instructions:
Peel the pumpkin, remove the seeds, and cut it into small cubes.
Rinse the millet under running water several times until the water runs clear.
Pour boiling water over the millet and let it sit for 1–2 minutes, then drain the water.
In a pot, bring the milk to a boil. Add the sugar, a pinch of salt, the pumpkin cubes, and the cinnamon stick.
Cook over medium heat for 20 minutes, stirring occasionally.
Stir the rinsed millet into the pot. Reduce the heat to low and cook for another 30 minutes, stirring occasionally, until the millet absorbs the milk and becomes soft.
Remove the cinnamon stick, add the butter, and mix thoroughly to achieve a creamy consistency.
That's it! Serve warm as a nutritious breakfast or a hearty dinner.