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Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. It is typically served as a dessert.[1][2]

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Kheer

A bowl of kheer
Alternative names	Payasam, Payesh and Ksheeram
Place of origin	Indian subcontinent
Main ingredients	Rice, milk, sugar, cardamom, jaggery, saffron, pistachios or almonds
Variations	Barley kheer, Kaddu ki kheer, paal (milk), payasam, payesh, chhanar payesh (payesh made with chhana or paneer)
Food energy (per serving)	249 kcal kcal
Cookbook: Kheer   Media: Kheer

Etymology

The word kheer is derived from the Sanskrit word for milk, ksheer (क्षीर). Kheer is also the archaic name for sweet rice pudding.

Origin

Kheer was a part of the ancient Indian diet.[1]^{[better source needed]}

According to the food historian K. T. Achaya, kheer or payas, as it is known in southern India, was a popular dish in ancient India. First mentioned in ancient Indian literature, it was a mixture of rice, milk and sugar, a formula that has endured for over two thousand years. Payas was also a staple Hindu temple food, in particular, and it is served as Prasāda to devotees in temples.[2]

See also

• Porridge
• Khira sagara

References

На других языках

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- [en] Kheer

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[ru] Фирни

Фирни — сладкое блюдо из молока и рисовой муки, иногда кукурузной. Имеет консистенцию густого киселя, обычно употребляется холодным. Десертный вкус и аромат придают добавлением орехов, молотого кардамона, розовой воды. Блюдо украшают шафраном, лепестками миндаля или молотыми фисташками[1].

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