Kheer

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Kheer (Sanskrit: Payasam, Oriya: Kheeri , Kannada: Payasa) is a traditional Indian dish, a rice pudding typically made by boiling rice with milk and sugar. It is often flavored with cardamom and pistachios.

The famous Jagannath temple in Puri, Orissa: Home of the kheer. The dish has been cooked here every single day for the last one millennium

It is an essential dish in many Hindu and Muslim feasts and celebrations in South Asia. While the dish is traditionally made with rice, it can also be made with other ingredients such as vermicelli (semiya). The recipe for the popular English rice pudding was, in fact, derived from kheer when Britain had occupied India.^{[citation needed]} Ultimately, kheer can be traced back to an ancient dish from Puri.

1 North Indian version
2 South Indian version
3 See also
4 External links

[edit] North Indian version

The north Indian version of rice kheer most likely originated in the temple city of Puri, in Orissa about two thousand years ago. It is cooked to this day within the Jagannath temple precincts there. Traditionally the Oriya version of kheer is sprinkled with fried cashews and raisins and served in most festive occasions, such as weddings, birthdays, and religious festivals. Although white sugar is most commonly used, adding gur (molasses) made of dates as the sweetener is an interesting variation that is also relished in Orissa.

Kheer is eaten at Muslim weddings and prepared on the feasts of Eid ul-Fitr and Eid ul-Adha.

A similar dessert, variously called firni, phirni or phirnee, is eaten in North India, Pakistan, and Afghanistan. Today, restaurants offer firni in a wide range of flavours including mango, fig, custard apple, etc.

[edit] South Indian version

The south Indian version, payasam is an integral part of traditional South Indian culture. In payasam, coconut milk is routinely used instead of milk.

Payasam is served as an offering to the Gods in Hindu temples during rituals and ceremonies. In the southern Indian state of Kerala, people have a particular affinity towards this dish. The payasams served in the temples of Guruvayoor and Ambalappuzha are renowned all over the region. The dish is also a must-have in all wedding feasts.