Grate cheese on a medium grater, separate the yolks from the whites (from two eggs).
In a bowl, combine the cheese and egg whites, add a pinch of salt (with salt carefully, enough salt in the cheese), stir.
The yolks will hammer another egg, mix up, add in portions, constantly stirring and watching the consistency of flour. The batter should be like sour cream of average density.
Form small balls, you can with a teaspoon.
Each ball put on a fork, dip in batter.
Then roll in breadcrumbs mixed with sesame seeds.
And dip in boiling vegetable oil.
Portions fry all the balls until Golden brown.
Put on a paper towel to soak up excess oil.
With the most time-consuming process finished.
Millet flakes pour boiling milk (if you want thicker, according to the instructions on the package 1 to 2 or 1 to 3, if you like less thick porridge) and let stand under the lid for three minutes. Pour the porridge on plates, put cheese balls on top and sprinkle with peeled and fried pistachios.