First, rinse the millet from the white coating and pour hot water. If you add raisins, dried apricots, and also rinse and cover with water. Milk, ghee, ideally 4%, very good home, I'll go and shop, mix with sugar and salt.

With millet drain off water, squeeze the raisins, dried apricots, finely chopped, all mixed with millet. Distribute this beauty in refractory form and pour the milk carefully.

From the top, directly into the milk, add the sliced butter. That's the main work is done. In a preheated 190 degree oven to be sent for 1 hour 30 minutes our plennik. If it is quickly browned, the temperature was lowered 10 degrees.

When plennik browned and begin to lag behind the walls of the mold, the oven off and leave it plennik stew for about 15 minutes.