Rinse and drain the millet.
Grind the millet into powder with a food processer.
Put the millet in a pot and cook over at a low temperature for 20 minutes (stir constantly).
Add the palm sugar when boiled.
Chop the guavas into cubes.
Add four tablespoons of ghee into a frying pan, add the chopped guavas, then cook at a high temperature.
Add one tablespoon of palm sugar and cook until golden brown.
Serve the cooked millet, top it with the guavas, and add one tablespoon of truffle oil.