As mentioned in my previous post "Pumpkin Honey Pongal", sharing an another interesting and innovative Pongal recipe using maple syrup and millet. Maple syrup is generally served with Pancake, waffle, french toast etc but in this recipe, I had used it as a sweetener which indeed gives a delicious taste and flavour. Millet and moong dal is cooked together and further maple syrup is added to it along with the fried raisins and nuts. Little millet which is also popularly known as Samai in Tamil Nadu is used in this recipe but any varieties of millet can also be used.
1/2 Cup Millet rice ( any variety of millet can be used )
1/4 Cup Moong dal
3 Cups Water
1/2 - 2 Cups Maple Syrup
A pinch of Elachi powder
1 1/2 Tbsp Ghee
10 Raisins
5 Cashews, chopped in small pieces
5 Badam, chopped into small pieces
Method :
Wash and soak millet rice along with moong dal for 30 minutes.
Boil the measured water in a pot or thick bottomed vessel.
Drain water from the soaked rice and add it to the boiling water.
Cook the millet rice until it becomes soft.
Add maple syrup and cook it for few minutes until it gets the pongal consistency.
Meanwhile, heat ghee in a small pan and add cashews followed by elachi powder, badam and cashews.
Fry and add it to the prepared pongal.
Serve hot.
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