Start by pouring the milk into a large saucepan and place it over medium heat. Add the piloncillo or dark brown sugar, stirring until it is completely dissolved.

As the milk begins to simmer, add the sprouted wheat flour gradually. It's important to whisk continuously to prevent any lumps from forming. I learned this the hard way during my initial attempts!

Reduce the heat to low and continue to cook the mixture, stirring frequently, for about 30 minutes. The mixture should thicken into a pudding-like consistency.

Now, stir in the butter, ground cinnamon, and vanilla extract. Add a pinch of salt to balance out the sweetness. The addition of these flavors takes the Panocha to another level, infusing it with a warm, comforting aroma.

Once everything is well combined, remove the pan from the heat. Let the Panocha cool for a few minutes.

Pour the mixture into a pudding mold or individual serving dishes. Let it cool down completely, then refrigerate for at least 2 hours before serving.