2 glasses of Lestello prepared millet (40 g)
8 dried apricots
Chop the fruit to pieces. Place them in separate pots and add a glass of water. Boil them until they are soft, on low heat until the water evaporates. Then, put them in a blender and mix until reaching a smooth, thick mass. The mass should have a consistency of thick homemade marmalade. Divide the millet in two parts. Add the mass spoon by spoon to each part and mix every time. (If the mass is too watery, add more millet to it). The mass must gently stick around the grains. Form small balls. When ready, put them in a refrigerator for a couple of hours.