Dhindo (Nepal)
Serves 4
Ingredients
Method
250 g. Millet or Corn Flour
1 l. Water
30 ml. Ghee
2 g. Salt
Boil the water in a pot.
Gradually add the millet or cornflour to the boiling water while stirring continuously to avoid lumps.
Continue to cook the mixture on low heat, stirring frequently, until it becomes thick and starts to leave the sides of the pot.
Add the ghee and salt, and mix well.
Serve hot with pickle and yogurt.