Pour prepared millet with hot milk and cook for 20 minutes, salt to taste.
Wash the apples, remove the core and cut into small pieces. Dissolve sugar in hot water. Boil for 1-2 minutes, add chopped apples and cook until apples are soft. Add stewed apples, sour cream, butter to the finished millet porridge, mix well. Put the resulting mass in a clay pot and bake in an oven preheated to 200 degrees for 20 minutes.
Serve garnished with apples (I have a swan carved from an apple).