Rinse millet under running water. Pour boiling water (scald), drain the water. Pour the milk, add a pinch of salt and a little sugar (depends on what kind of porridge to cook, sweet or savoury, is determined by the amount of salt and sugar). and simmer on medium/low heat, readiness will come when the porridge thickens and evaporate almost all the liquid. Leave to cool, covering the pan with a lid (to privatise).

To cook a sweet sauce. In this case, the sour cream with honey (most importantly, that the child was not allergic to honey), you can use any natural, better homemade berry syrup and jam.

Too sweet no need to cook - the child should be accustomed to the delicious and not pereslaschennye! Sour cream can be lightly salt and serve with unsweetened millet gruel.

From the cooled, but warm porridge, wet your clean hands to form balls, slightly less in size than a walnut. The oil in the porridge does not necessarily add - porridge is quite nutritious, it is not necessary to burden.

Serve with sauce. One such ball is divided exactly in two "bite". Any child will appreciate this original flow of porridge! And not only the child - adult fans of porridge made from millet will also like!!! Bon appetit!