Kookon Baga

To cook Kookon Baga, start by washing 1 cup of millet thoroughly. Then, combine the millet with water in a pot and bring it to a boil. Once boiling, add 1 tsp each of tamarind, ginger, black pepper corns, cloves, grains of Selim, negro peppers, and dried chili. Stir well and let it simmer until the millet is fully cooked and the porridge reaches your desired consistency. This process typically takes about 20-30 minutes.

Yes, Kookon Baga is a gluten-free dish as it is made primarily with millet, which is naturally gluten-free. This makes it an excellent choice for those with gluten sensitivities or celiac disease.

If you don't have millet on hand, you can substitute it with quinoa or rice. However, keep in mind that the cooking times and water ratios may vary slightly, so adjust accordingly to achieve the right porridge consistency.

To store leftover Kookon Baga, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, you may need to add a little water to loosen the porridge back to your desired consistency.

Kookon Baga pairs wonderfully with a variety of side dishes. Consider serving it with grilled vegetables, spicy meats, or a fresh salad to balance the flavors. It can also be enjoyed as a standalone dish for breakfast or a light meal.