Finger millet is packed with calcium – containing three times more calcium than milk. Mothers from Mali to Mumbai use finger millet as baby porridge due to its richness in calcium.
(Serving Size: 2 shots)
- 1 cup milk
- 1 tablespoon finger millet flour
- 2 tablespoons water
- 3 tablespoons chocolate sauce
- 1 tablespoon honey
- 2 tablespoons orange crush
- 2 tablespoons cornflakes
- 1 tablespoon chopped nuts
- 1 tablespoon crushed rice crisps
- 1 tablespoon raisins
- Half an apple cubed
- Pudding/ice cream any flavor (optional)
- Add 1 tbsp chocolate sauce to the milk. Bring it to a boil.
- Using 2 tbsp of water make a thick paste of the millet flour.
- Add the millet paste to the milk while it is boiling. Cook it on a low flame until the consistency is similar to porridge.
- Remove from flame. Let it cool completely.
- Now refrigerate all the ingredients for 2 hours.
- Layer the ingredients in two shot glasses. Place orange crush in both the glasses, then add the millet porridge along with a small spoon of chocolate sauce, 1 spoon of cornflakes, a few rice crisps. Then add apple pieces, another spoon of millet porridge, nuts, raisins, etc. Repeat the process until the glasses are full.
- Garnish with small scoops of pudding or ice cream and decorate with pieces of apple and orange.
- Glaze the fruits by drizzling a little honey on them.