Got home too late, and upon closer examination I don't think the millet is modified enough yet, grrrr patience is not my strength.
As for process I'm just copying it from pg 226 of the book "Radical Brewing" on how to do homemade crystal.
1)rehydrate your pale malt for 24hrs
2)drain and put in cake pan about 2" deep
3)put into oven @160F(which reminds me I need to pick up an oven thermometer so I can check how accurate the oven is)
4)let stew for 2-3hrs during which time enzymes will complete conversion
5)remove malt and split into pans to make no think than 1"
6)put back in oven @200-220F turning every half hour until it is dry and crispy when bitten through(this will take some time?)
This gives you pale crystal
7)for darker raise oven to 300 and taste as you go until desired color is achieved.
There are various ways to tweak this process which will affect to end result, so there's lots of room for innovation.
I'll post what happens when it's time.