When I checked my kitchen for chametz about two weeks ago, I discovered I still had some millet (which looks like chametz but is kitniot), and decided to use that up in a kodofa during the Pesach week.

Last Friday DD-14 made the kodofa. With a little help and encouragement from yours truly.

Today I’m sharing the recipe.


  • 250 g. millet
  • 5 dl. water
  • 200 g. butter
  • 1 egg, beaten
  • 400 g. cream cheese
  • 175 g. mozzarella, grated
  • 3½ dl. honey
  • 1 tsp. cardamom
  • 1½ dl. water
  • 1 tsp. rose water
  • ½ cup chopped “crunchies” (e.g. walnuts, almonds, hazelnuts, dessicated coconut and kasha)


  • Cook millet in water for approximately 15 minutes, until all the water has been absorbed. Leave millet to cool for about 30 minutes.
  • Preheat oven to 200°C/390 F
  • Work butter and egg into millet.

  • Spread half the millet mixture into a 10-12 inch round baking tin. (Or use a glass oven dish.)
  • In a large bowl, combine cream cheese, mozzarella and three tablespoons honey.
  • Spread cheese mixture on top of millet, then spread remaining millet on top. Bake for about 15 minutes.
  • Combine remaining honey, water and cardamom in a small saucepan and bring to the boil. Leave to boil for about 7 minutes.
  • Remove syrup from heat and add rose water.
  • Remove kodofa from oven, and place under grill until the top is lightly browned and crunchy.
  • Sprinkle nut mixture on top of the cake.
  • Place kodofa back under the grill for another two minutes. Watch carefully, as the nut-mixture burns easily.
  • Pour syrup on top of kodofa, and serve.

About Liam

Poet, writer, aspiring minimalist
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