Little Millet Ginger Murabba (Ginger Candy)

Ingredients

• dehulled little millet — 20 ml (as printed, a volume measure)
• water (plenty, for boiling the millet)
• milk — 50 ml
• ginger — 87 g
• sugar — 100 g
• oil (for greasing the plate; named in the method)

Method

1. Boil the little millet in plenty of water for 15 minutes. Pour it through a strainer, keep the starchy liquid (the gruel) in a bowl and lift out the grains.
2. Peel the ginger, leave it in water for an hour, then chop it small.
3. Put the gruel, the milk and the chopped ginger in a mixer jar and grind to a paste.
4. Cook the paste with the sugar in a pan over medium heat, stirring all the time.
5. When the mixture comes away from the sides of the pan, turn off the heat and pour it onto an oiled plate.
6. Cut it into shapes with small cutters while it is still warm, and serve as sweets.