Moriyo Kheer Recipe
Moriyo Kheer is a creamy Indian dessert made with sago pearls (sabudana), milk, sugar, and aromatic spices like cardamom. It’s lighter than traditional rice kheer, quick to prepare (30 mins soaking + 20 mins cooking), and perfect for festivals or fasting days (Navratri, Ekadashi).
Equipment
- 1. Cooking Pot
- 2. Soaking Bowl
- 3. Strainer
- 4. Measuring Tools
- 5. Stirring Utensil
Ingredients
- ½ cup sabudana (sago pearls)
- 4 cups whole milk (for richness; can use low-fat for a lighter version)
- ½ cup sugar (adjust to taste)
- 4-5 green cardamom pods (crushed)
- A pinch of saffron (optional, for aroma)
- 2 tbsp chopped nuts (cashews, almonds, pistachios)
- 1 tbsp ghee (clarified butter)
- 1 tsp rose water (optional, for fragrance)
Instructions
1. Prep the Sabudana
- Use cold water to rinse the sabudana until the water runs clean.
- Soak in 1 cup of water for 30 minutes. This softens the pearls, reducing cooking time.
2. Cook the Sabudana
- Drain the soaked sabudana.
- In a heavy-bottomed skillet, heat 1 tablespoon of ghee and roast the nuts slowly until they become brown.
- In the same pan, add the drained sabudana and sauté for 2 minutes.
3. Simmer with Milk
- Pour in the milk and stir well.
- To avoid sticking, cook over medium heat, stirring occasionally.
- After 10-12 minutes, the sabudana will turn translucent, and the mixture will thicken slightly.
4. Sweeten & Flavor
- Add sugar, cardamom, and saffron. Stir until the sugar dissolves.
- Cook for another 5 minutes until the kheer reaches a creamy consistency.
5. Final Touches
- Turn off the heat and add the toasted nuts.
- For extra fragrance, add rose water.
- Serve warm or chilled, garnished with more nuts or dried rose petals.