Weekend Recipe: Millet Puffs

Weekend Dining highlights LA Times Food and Wine festival.


used in: Millet Puffs for the Table
yield: 9 oz = 72 each (1/8 oz portions)/ 10 per dish (so this recipe is for 7 orders)

1 oz Unsalted Butter
5 oz Marshmallows
3 cups Puffed Millet (Arrowhead Mills)
1 Tbl Whole Cumin Seed
1 tsp Whole Fennel Seed
1 tsp Black Mustard Seed
¼ tsp Reshampati Chile Powder
¼ tsp Turmeric Powder
2 oz Dried Currants
½ tsp Kosher Salt
1 tsp Chopped Curry Leaf

Place the butter in a rondo pan and heat over medium heat until frothy.

Add the marshmallow and start to melt, pushing and stirring with a rubber spatula so that it doesn’t burn to the bottom of the pan (you can lower the heat if you need to).

When the marshmallows are halfway melted, add the all the remaining ingredients, EXCEPT the millet and stir well so that they toast and mix with the marshmallow.

Add the millet, turn off heat, and stir until all of the millet is mixed and evenly coated in the spiced marshmallow mix.

Pour out into a bowl or hotel pan.

Immediately start rolling into very small, 1/8 oz balls. If your hands are slightly damp with cold water, it will be easier to work with. Place the balls in a clean labeled container, uncovered, until they dry out slightly.

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