Thiakry
Vegetarian
Cakri
Steamed millet granules folded into a cool, sweet mix of yogurt, condensed milk, vanilla and nutmeg. A creamy Senegalese dessert served at celebrations and on hot afternoons.
Thiakry is a Senegalese dessert, ready in about 1 hour 55 minutes and made with pearl millet flour, yogurt and sweetened condensed milk. It serves 6 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 20 min
- Cook
- 35 min
- Rest
- 1 h
- Total
- 1 h 55 min
- Serves
- 6
- Level
- Intermediate
- Calories
- 296
Method
Step 1
Put the millet flour (opens in a new tab) in a wide bowl with the salt. Sprinkle over the water a little at a time, rubbing with your fingertips until the flour forms small granules. Push through a coarse sieve to even them out.
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Line a steamer (opens in a new tab) basket with a clean cloth, add the granules and steam over boiling water for 20 minutes.
- 20 min
- medium-high heat
- Steamer (opens in a new tab)
Step 3
Tip out, break up any clumps with a fork and sprinkle with a little cold water, then steam 15 minutes more. Spread out to cool completely.
- 15 min
- medium-high heat
- Steamer (opens in a new tab)
Step 4
Whisk the yogurt (opens in a new tab), condensed milk (opens in a new tab), sugar (opens in a new tab), vanilla (opens in a new tab) and nutmeg (opens in a new tab). Fold in the cooled millet and raisins (opens in a new tab), cover and chill at least 1 hour.
- 5 min
How it looks · Photo: Kampus Production on Pexels
About this dish
- Origin
- Senegal · Commonly attributedThiakry is the Senegalese name; the closely related dégué is eaten in Mali, Burkina Faso and Niger.Also popular in Mali, Burkina Faso, The GambiaMore food from Senegal
- Dish
- Dessert · Snack · Desserts
- Cooking method
- Steamed, No-cook
- Taste
- sweet, creamy, tangy, aromatic / warmly spiced
- Diet
- Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredientsWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Egg-free · No nut ingredients · Pork-free · Beef-free · Low-sodium · DASH-style - Good for
- Make-ahead · Festive & celebration
- Cook more with
- Pearl millet flour · Yogurt · Sweetened condensed milk · Sugar · Vanilla extract · Nutmeg
Allergens
- Contains: Milkfrom yogurt, sweetened condensed milk
- May contain: Sulphitesfrom raisins
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
296 kcal per serving
Calculated1 serving ≈ 171 g · recipe makes 6
Where the energy comes from
- Protein 12%
- Carbohydrate 69%
- Fat 19%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 296 kcal | 173 kcal |
| Protein | 9 g | 5.2 g |
| Carbohydrate | 51.2 g | 30 g |
| Net carbohydrate | 49.7 g | 29.1 g |
| Sugars | 20.5 g | 12 g |
| Added sugars | — | — |
| Fibre | 1.5 g | 0.9 g |
| Fat | 6.3 g | 3.7 g |
| Saturated fat | 3.1 g | 1.8 g |
| Trans fat | — | — |
| Cholesterol | — | — |
| Sodium | 92 mg | 54 mg |
| Salt equivalent | 0.2 g | 0.1 g |
Vitamins & minerals per serving
- Potassium
- 298 mg
- Calcium
- 166 mg
- Iron
- 1.7 mg
- Magnesium
- 65 mg
- Vitamin A (RAE)
- —
- Vitamin C
- 1 mg
- Vitamin D
- —
- Vitamin B12
- —
- Folate (DFE)
- 26 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: raisins.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Ready-made millet granules ('arraw' or 'thiakry') from African grocers skip the rolling and first steaming.
Common mistakes
- Mixing warm millet into the yogurt — it turns pasty. Cool it fully first.
Serve with
- Serve cold in glasses, topped with a little extra nutmeg.
Storage
- Refrigerate up to 3 days.
Variations
- Dégué (Mali): The Malian and Burkinabè version, usually with plain sweetened yogurt and no condensed milk.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Pearl millet flour250 g
- Yogurt500 g
- Sweetened condensed milk120 g
- Raisins, soaked in warm water 10 minutes and drained (optional)40 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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