Garow

🌾 Four bowls of tender whole sorghum with measured milk, butter and sugar.

Ingredients

• 240 g food-grade hulled whole sorghum, not flour
• 1.5 litres drinking water plus hot water as needed
• 400 ml pasteurised whole milk
• 20 g unsalted butter
• 20 g sugar
• Up to 1 g salt

Preparation

Sort and rinse grains, check food-grade hulled product and follow any specific package preparation.

Bring sorghum and 1.5 litres water to boil. Partly cover and simmer about 60–75 minutes, stirring occasionally.

Check several grains tender at centre but still separate. Extend to package needs and add hot water without drying pan.

Drain through fine sieve, add measured salt and divide four bowls.

Gently heat milk separately without overflowing. Add 100 ml milk, 5 g butter and 5 g sugar to each bowl.

Mix and serve warm. Measured dairy and sugar included; no fruit or nuts added.