Senegalese Millet Yogurt Pudding

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Senegalese dessert, this chilled millet pudding blends fluffy steamed millet with creamy sweetened yogurt, perfumed vanilla, and a tangy tamarind syrup. It is light, refreshing, and perfect for hot afternoons or as a cooling finish to a spicy West African meal.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 4.5 gFat
• 2 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 26 gSugar
• 9 gProtein
• 95 mgSodium
• 280 mgPotassium
• 170 mgCalcium
• 1.4 mgIron
• 8 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the millet

• 1 1/2 cups millet couscous (or pearled millet)
• 2 1/2 cups water
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For the sweetened yogurt

• 2 cups plain whole-milk yogurt
• 1/3 cup granulated sugar (to taste)
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice

For the tamarind syrup

• 3 tablespoons tamarind pulp (seedless block)
• 1/2 cup hot water
• 1/4 cup sugar
• Pinch of ground ginger

For serving (optional)

• 1 ripe mango, diced
• 2 tablespoons toasted shredded coconut
• 1 tablespoon roasted peanuts, chopped
• Fresh mint leaves

Directions

1. Rinse the millet couscous in cold water, then drain. Bring the 2 1/2 cups water and salt to a boil in a medium saucepan, stir in the millet, reduce the heat to low, cover, and steam for about 10 minutes. Remove from the heat, fluff with a fork, and let cool to room temperature; stir in the vanilla.
2. While the millet cools, prepare the tamarind syrup: combine the tamarind pulp and hot water in a small bowl and let steep for 10 minutes. Press the softened pulp through a fine sieve to extract about 1/3 cup of thick juice, then stir in the sugar and a pinch of ginger until dissolved.
3. In a large bowl, whisk the yogurt with the sugar, vanilla, nutmeg, and lemon juice until smooth and slightly loosened. Taste and adjust sweetness.
4. Fold the cooled millet into the sweetened yogurt until evenly coated. Cover and chill for at least 1 hour so the millet absorbs the yogurt and the flavors meld.
5. To serve, spoon the chilled millet pudding into bowls or glass tumblers, drizzle generously with the tamarind syrup, and top with diced mango, toasted coconut, peanuts, and a small mint leaf.
6. Serve immediately while cold; leftovers can be kept covered in the refrigerator for up to 2 days.

Cook’s Notes

• If you cannot find millet couscous, substitute with regular couscous or with cooked, cooled pearled millet grains for a chewier texture.
• For an authentic deeper tang, replace the lemon juice with 2 tablespoons of baobab fruit juice, which is traditional in Senegal.
• Do not add hot millet to the yogurt or it will curdle; let it cool completely first.
• Stir the pudding once after 30 minutes of chilling and add a splash of milk if it has thickened too much.

You might also like

Desserts

Senegalese Peanut and Baobab Fruit Pudding

African

Grilled Snapper with Senegalese Onion-Lime Sauce over Herbed Cassava Couscous

African

Senegalese Spiced Pepper Coffee

African

Dakar-Style Grilled Fish with Spicy Onion-Lime Sauce