One of my favorite ingredients in Hungary is turo. It’s a Hungarian farmer’s cheese, not entirely like ricotta, but a firmer, very lightly salty relative of it. Unfortunately it cannot be found in the US easily (or at all). Millet apparently happens to be a perfect substitute for it when it comes to making turogomboc, or dumplings. I highly recommend trying this recipe if you are up for something unfamiliar and new.
1 cup millet
3 cups milk
0.25 cup sugar
big pinch of salt
juice of a lemon
zest of a lemon
1 tsp vanilla extract
3 tbsp yogurt
1/3 cup semolina/farina/soji
Soak the millet in warm water overnight.
Wash and drain the millet, add the milk, salt, sugar, and vanilla and simmer until the millet completely falls apart and is a mush. Mix in the lemon juice, zest, and yogurt. Mix in the semolina and cover the pot.
Allow to cool. Meanwhile, on 1-2 tbsp oil brown about a cup of unseasoned breadcrumbs.
Form the millet paste into 2-inch balls. Roll them into browned breadcrumbs.
Mix 1 cup of sour cream with sugar to taste. Add 1 tsp vanilla.
Drizzle the balls with the sweetened sour cream, and sprinkle with cinnamon. Serve!