Moriyo Kheer Recipe: How to Make It in 7 Simple Ways

This Moriyo Kheer recipe is a creamy, comforting Indian dessert made with barnyard millet (Moriyo), milk, sugar, and fragrant cardamom. It’s perfect for fasting, festive celebrations, or whenever you're in the mood for a light yet indulgent treat. Ready in just a few simple steps, this recipe offers a delicious twist on the classic rice kheer recipe and is naturally gluten-free. A must-try for anyone looking for a healthy dessert alternative that’s quick, budget-friendly, and full of traditional flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Dessert

Cuisine: Indian

Calories: 280

Ingredients Equipment Method Notes

Ingredients

1/2 cup Moriyo barnyard millet, rinsed and soaked for 30 minutes
4 cups full-fat milk
1/2 cup sugar adjust to taste
4 –5 green cardamom pods crushed
10 –12 almonds and cashews chopped
1 tablespoon raisins optional
1 teaspoon ghee clarified butter
A pinch of saffron strands optional, soaked in 2 tbsp warm milk

Equipment

Heavy-bottomed saucepan
Wooden or silicone spatula
Measuring cups and spoons
Small frying pan (for roasting nuts)
Mixing bowls
Serving bowls or dessert glasses

Method

Soak & Roast the Millet : Soak Moriyo (barnyard millet) for 30 minutes, then roast in ghee for 2–3 minutes.
Boil & Simmer Milk: Boil full-fat milk, add the roasted Moriyo, and simmer on low heat until soft and creamy.
Add Sugar & Flavor: Stir in sugar, crushed cardamom, saffron milk, and chopped nuts.
Serve & Enjoy: Serve warm or chilled, garnished with more nuts or raisins if desired.

Notes

Barnyard millet is naturally gluten-free and ideal for fasting dishes.
Adjust sugar to taste or substitute with jaggery or coconut sugar for a healthier option.
Stir frequently while cooking to prevent sticking or burning at the bottom.
The kheer thickens as it cools. Add a splash of warm milk to adjust consistency if reheating.
Store leftovers in an airtight container in the refrigerator for up to 3 days.