Millet groats forgotten for years, today it is experiencing a great renaissance. Very good, because it has many health-promoting properties: it strengthens, improves blood circulation, cleanses the intestines, eliminates inflammation, it is like the elixir of youth.

So let's eat millet.

How do I properly cook golden millet?

There are several methods to cook grits, I tested different, today I will describe the preparation of grits with coconut oil and cardamom.

We store the cooked porridge in the refrigerator and for several days we can prepare both sweet and savory dishes from it.

This time millet will be the heroine in a sweet breakfast jar.

Prepare porridge

250g of dry millet

500ml of water

2 tablespoons of coconut oil

1/2 teaspoon of ground cardamom

We pour the groats onto a fine sieve, rinse thoroughly under running cold water. Then pour boiling water abundantly, let it drip off for 10 minutes.
In a pot (preferably with a thick bottom), dissolve 2 tablespoons of coconut oil, add cardamom, add the groats, gently toast, stirring intensively.
Pour the water carefully and we leave it on medium heat and watch. When the groats have absorbed almost all the water, and the groats feature characteristic craters from which hot air escapes, remove them from the fire, cover them and leave them for about 1/2 hour. A pot with a thick bottom will still keep the temperature, thanks to which the groats will get the right softness.

Ingredients for the jar

Plums - for decoration before laying the layers - stone the plums, cut them into thin slices and cover the inside of the jar. Then quickly and gently arrange the layers: