1 cup plain yogurt
1 cup of powder milk
2 cup dèguè
1/2 cup commercial plain yogurt
1 tablespoon vanilla extract
1 teaspoon nutmeg
Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the milk doesn’t boil over.
Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F
Add the yogurt and powder milk and whisking gently
Place in warm water overnight
Cook the millet with steam or microwave
When it is well cooked, put in a calabash, crush, because the small grains form a single ball, work until the small balls are detached from each other.
Add nutmeg, sugar and vanilla extract
Pour into bowls, put in the fridge.
Serve as fresh