Sikkim Millet-Sago Porridge

Ingredients

• Moti sago – ½ cup
• Millet flakes or cooked millet – ½ cup
• Water – 3 cups
• Milk – 1 cup, optional
• Jaggery or salt – to taste
• Cardamom – a pinch for sweet version

Method

1. Rinse the sago and cook it gently in water until nearly tender.
2. Add cooked millet or millet flakes and stir well.
3. Simmer until both components are soft and the porridge is cohesive.
4. Add milk for a creamier version or more hot water for a lighter version.
5. Season either lightly sweet with jaggery and cardamom or savoury with salt.
6. Serve hot while still loose and spoonable.