The Grain That Defies Drought
Samai little millet doesn't need much. In the sun-baked fields of the Sittilingi Valley, where water is precious and rain unpredictable, this tiny golden grain thrives where others would fail. No irrigation systems. No constant watering. Just resilient agriculture at its finest.
"Why not dessert?" was Arne's unexpected question.
This drought-warrior grain transforms into something unexpectedly refined—a cloud-light mousse that proves sustainability and indulgence can coexist beautifully. Every spoonful supports the same indigenous collective that brings you Kollu lentils, preserving agricultural wisdom that predates written history.
🛒 Ingredients
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Samai Millet Mousse (Serves 4-6)
50g sugar
250ml milk
1 vanilla pod
Pinch of salt
2 sheets gelatin
Zest of 1 lemon
Juice of 1 lemon
250g whipped cream
For serving: vanilla ice cream & fresh fruit
🍽️ Method
- Start with gelatin: Soak the gelatin sheets in cold water until soft. This usually takes about 5 minutes.
- Create the base: In a saucepan, bring milk, sugar, vanilla (split and scraped), lemon zest, and salt to a gentle boil. The kitchen will smell incredible.
- Cook the millet: Add Samai millet to the fragrant milk. Reduce heat and simmer gently for 10-15 minutes. The grains will become tender but still have a pleasant texture—not mushy.
- Incorporate gelatin: Transfer the cooked millet to a bowl. Squeeze excess water from the gelatin and stir into the warm mixture until dissolved. Add lemon juice and mix well.
- Cool down: Cover the surface directly with plastic wrap (this prevents a skin forming) and let cool to room temperature. Patience here pays off.
- The magic fold: Once cooled, gently fold in the whipped cream. This is where the mousse gets its cloud-like texture. Be gentle—you want to keep all that air.
- Set and serve: Pour into serving glasses or molds. Refrigerate for at least 4 hours. Serve with vanilla ice cream and fresh sliced fruit for contrast.
Arne's Note: This dessert shouldn't work, but it does. The millet brings body without weight, texture without grittiness. It's proof that sustainable ingredients don't mean compromising on elegance. The same grain that survives drought becomes a dessert that melts on your tongue.
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