"I spotted millet growing in Crystals garden amongst all the beautiful organic vegetables and it reminded me of a time in Sikkim India where I drank a fermented millet drink that was the local liquor in those parts. As I drank I noticed that a whole lot of grubs were clinging onto the side of my bamboo cup. I have never forgotten millet.  But it is also a very healthy grain. Crystal told me that she only used it to feed the chickens. So I came up with this recipe." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen






Skill level

Average: 4.4 (7 votes)


  • 210 g (1 cup) organic hulled millet
  • 2 tbsp agave syrup
  • 500 ml (2 cups) apple juice
  • 100 g (⅔ cup) sesame seeds
  • 100 g (⅔ cup) hulled pumpkin seeds
  • 100 g (¾ cup) chopped dried apricots
  • 30 g puffed rice
  • 20 g coconut flour
  • 80 ml (⅓ cup) lime juice
  • 60 ml (¼ cup) rice bran syrup
  • 2 tbsp cocoa powder
  • 100 g icing sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 1 hour

Rinse the millet and place in a saucepan with the agave syrup and apple juice. Bring to the boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes or until tender. Remove from the heat and stand for 15-20 minutes or until cooled slightly. Refrigerate until cold.

Meanwhile, preheat the oven to 180°C. Place the sesame and pumpkin seeds on a tray and roast, stirring occasionally for 7 -10 minutes or until just golden. Stand until cool, then transfer to a mortar and pestle and grind to a fine powder.  

Place the apricots, puffed rice, ground seeds, cooled millet, coconut flour and lime juice in a large bowl and stir to combine.

Heat the rice bran syrup in the microwave or in a small saucepan over low heat, then pour the hot syrup over the apricot mixture and stir to combine. Using wet hands, finish combining the mixture, then set aside for a few minutes- the mixture should be sticky.

To make the dusting, mix the icing sugar and cacao in a shallow bowl. Dust your hands with a little of the mixture to help stop the mixture sticking to your hands, then shape the mixture into rounds about the size of golf balls. Refrigerate until ready to serve.  


Photography by Dan Freene. Food preparation by Peter Kuruvita/ Cody Fahey.


Peter Kuruvita's Coastal Kitchen airs Thursdays at 8.30pm on SBS. Visit the program page for more details, recipes and guides.