Rinse & drain the previously overnight soaked millet, and begin to cook with the soy milk, salt, sugar/maple syrup, vanilla in a bigger stockpot (add the sultanas as well if being used)
Stirring sometimes, on low heat cook the millet till somewhat mushy.
Turn the heat off, and stir in the plant-based yoghurt or soured cream. It’s not necessary, though gives the cottage cheese alike texture.
Add the semolina as well, resting with lid on for 10 minutes.
In the meantime, brown the breadcrumbs on coconut oil, adding the cinnamon and maybe some sugar.
Remove the lid from the millet paste and let fully cool down, adding then the lemon zest and juice and forming golf ball sized dumplings.
Serve with powdered sugar, vegan soured cream, but tastes awesome with various fruit jams also.
