Equipment
Ingredients
Millet Base
- 160 g millet
- 30 g unsalted butter
- 475 ml water
- 1 g salt
Custard and Add-ins
- 240 g cottage cheese
- 3 egg
- 60 ml milk
- 85 g honey, mild
- 5 ml vanilla extract
- 1 g nutmeg, freshly grated
- 120 g dried apricots, diced
- 120 g raisins
- 1 lemon zest, finely grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 296 kcal
- Protein
- 10 g
- Carbohydrates
- 47 g
- Fat
- 8 g
- Fiber
- 4 g
- Sugar
- 11 g
- Sodium
- 208 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 96 mg
- Potassium
- 348 mg
- Calcium
- 65 mg
- Iron
- 1.9 mg
- Magnesium
- 41 mg
- Phosphorus
- 191 mg
- Zinc
- 0.9 mg
- Vitamin A
- 99 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.28 mg
- Niacin
- 1.5 mg
- Folate
- 35 mcg
- Water
- 140 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Melt 15g of butter in a saucepan over medium-high heat.
Add the millet to the pan and toast for 5 minutes, stirring frequently until fragrant and golden.
In a separate pot, bring 475ml of water to a simmer.
Carefully pour the simmering water and salt into the millet saucepan.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until the water is absorbed and grains are fluffy.
Transfer the cooked millet to a large mixing bowl and preheat the oven to 175°C (350°F).
Grease a 2-liter baking dish with a small amount of butter or oil.
Place the cottage cheese in a food processor and blend until completely smooth.
Add the milk, honey, eggs, vanilla extract, and nutmeg to the food processor and blend until combined.
Pour the cottage cheese mixture into the bowl with the millet and stir until well incorporated.
Gently fold in the diced apricots, raisins, and lemon zest.
Transfer the mixture into the prepared baking dish and spread evenly.
Cut the remaining 15g of butter into small pieces and distribute them across the top of the kugel.
Bake for 40 to 50 minutes until the kugel is set and the surface begins to brown.
Remove from the oven and allow to cool for at least 15 minutes before slicing.
Chef's Notes
- For a deeper flavor, use a dark honey or increase the lemon zest.
- Ensure the cottage cheese is blended thoroughly to achieve a traditional creamy kugel texture.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 3 months — Wrap tightly in foil and plastic wrap.
Reheating: Reheat in a 150°C (300°F) oven covered with foil until warmed through, or microwave individual portions.
Troubleshooting
Kugel is too dry or millet is crunchy
Cause: Millet was not fully cooked or lid was not tight during simmering
Fix: Add 50ml of warm milk over the top and bake covered for an additional 10 minutes.
Prevention: Ensure a tight seal on the saucepan and test millet for tenderness before mixing.
Cultural Context
Kugel is a traditional Ashkenazi Jewish baked casserole, typically made with noodles (lokshen) or potatoes. This millet-based version provides a gluten-free alternative while maintaining the classic sweet profile used for holidays and Shabbat.
