This recipe is from my new ebook, A Date with Dessert.

Pudding Ingredients:

1 cup dry millet

3 cups unsweetened nondairy milk

1 teaspoon cinnamon

½ teaspoon ground cardamom

1 teaspoon vanilla powder (optional but good)

6 tablespoons date syrup (optional, for a sweeter pudding)

1. Place all ingredients in an Instant Pot electric pressure cooker, and cook on high for 10 minutes.

2. Release pressure after 10 minutes. This can be enjoyed warm or cold. Millet thickens as it cools.

Fruit Topping Ingredients:

2 cups unsweetened pomegranate juice

2 tablespoons date paste

4 tablespoons cornstarch dissolved in 4 tablespoons water

1 cup wild blueberries (the small ones)

1. In a medium saucepan, dissolve the date paste into the pomegranate juice, and reduce until you have ½ cup. Slowly stir in cornstarch until mixture thickens, then gently stir in blueberries. Remove from heat.

2. Assembly: Distribute pudding mixture evenly into 4 to 6 glasses. I like to use long-stemmed wine glasses or martini glasses for an elegant presentation. Evenly distribute the fruit topping on each of the parfaits. You can create 2 layers and alternate if you wish. Chill for a few hours until set.

Note: This makes an elegant dessert but is also suitable for breakfast. For a delicious variation, stir lemon or orange zest into the pudding. You can lightly toast the millet first if you prefer. Top with pear whipped cream if desired.