👨‍🍳 Instruktioner

1. 1

   In a saucepan, combine the rinsed millet, water, and milk (if using). Add salt.

   💡 Proffstips: Rinsing the millet removes any bitterness. Using milk will make the porridge richer and creamier.
2. 2

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the millet is tender and has absorbed most of the liquid. Stir occasionally.

   💡 Proffstips: Cook until the porridge reaches a thick, but still pourable consistency.
3. 3

   Pour the cooked millet porridge into a shallow dish or baking pan. Spread it evenly and let it cool completely. For faster cooling, refrigerate for at least 30 minutes until firm.

   💡 Proffstips: The porridge needs to be firm enough to cut into shapes for frying.
4. 4

   Once firm, cut the millet porridge into squares or desired shapes.

   💡 Proffstips: Aim for pieces that are about 1-2 cm thick.
5. 5

   Heat the butter or oil in a large skillet over medium-high heat. Carefully place the millet pieces into the hot skillet, ensuring not to overcrowd the pan.

   💡 Proffstips: Use enough fat to get a good crisp on the porridge.
6. 6

   Fry the millet pieces for about 4-6 minutes per side, or until golden brown and crispy.

   💡 Proffstips: Flip gently to avoid breaking the pieces.
7. 7

   Remove the fried millet pieces from the skillet and drain on paper towels.

   💡 Proffstips: This helps to absorb any excess oil.
8. 8

   Serve the Shar Burts warm. Optionally, sprinkle with sugar, drizzle with honey, or top with dried fruits and nuts.

   💡 Proffstips: This dish can be served as a breakfast, snack, or even a light dessert.