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→Etymology: milk is called as payas in Sanskrit language
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{{Short description|Sweet pudding dish from |
{{Short description|Sweet pudding dish from South Asia}} |
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{{distinguish|Kheer (Bengali sweets)}} |
{{distinguish|Kheer (Bengali sweets)}} |
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{{multiple issues| |
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{{More citations needed|date=October 2020}} |
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{{original research|date=August 2020}} |
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{{Use dmy dates|date=May 2019}} |
{{Use dmy dates|date=May 2019}} |
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{{Infobox food |
{{Infobox food |
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| image_size = 300px |
| image_size = 300px |
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| caption = A bowl of kheer |
| caption = A bowl of kheer |
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| alternate_name = Payasam, Payesh, Ksheeram, Doodhpak |
| alternate_name = Payasam, Payesh, Ksheeram, Doodhpak, Meetha Bhat |
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| country = |
| country = South India and odisha |
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| region = |
| region = |
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| creator = |
| creator = |
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| associated_cuisine = [[Indian cuisine|Indian]] |
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| course = Dessert |
| course = Dessert |
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| served = |
| served = |
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'''Kheer''', also known as '''payasam''' or '''payesh''', is a [[pudding]] |
'''Kheer''', also known as '''payasam''' or '''payesh''', is a [[pudding]]/[[porridge]] popular in the [[Indian subcontinent]], usually made by boiling milk, sugar or [[jaggery]], and [[rice]]. It can be additionally flavored with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli ([[sevai]]) or [[Tapioca#Tapioca pearls|tapioca]] (sabudana).<ref name=":0">{{Cite web |title=Best Rated Puddings in the World |url=https://www.tasteatlas.com/best-rated-puddings-in-the-world |access-date= |website=www.tasteatlas.com}}</ref> |
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In Southern India, it is known as payasam and it is made in various ways. The most popular versions are the ones made with rice and vermicelli (semiya). <ref name=":0" /> |
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==Etymology== |
==Etymology== |
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The word ''kheer'' is derived from the [[Sanskrit]] word for [[milk]], ''[[kshira]]'' (क्षीर). Kheer is also the archaic name for sweet [[rice pudding]]. The word pāyasam used in South Indian circles is related to the Sanskrit ''payas'', ' |
The word ''kheer'' is derived from the [[Sanskrit]] word for [[milk]], ''[[kshira]]'' (क्षीर). Kheer is also the archaic name for sweet [[rice pudding]]. The word ''pāyasam'' used in South Indian circles is related to the Sanskrit ''payas'', ''milk". |
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==Origin== |
==Origin== |
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It is said to have originated initially in South India thousands of years ago. The story is titled “The Legend of Chessboard” in Kerala, an old sage in the form of Krishna challenged the king of Ambalapuzha (Chess enthusiasts) to play chess. To motivate the Sage, the king offered anything that the sage would name. The sage modestly asked just for a few grains of rice but under one condition: the king has to put a single grain of rice on the first chess square and double it on every consequent one. |
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Kheer was a part of the [[ancient India]]n diet.<ref name="gounesco">{{cite web |date=27 July 2016 |title=Kheer: The Quintessential Indian Milk Affair |url=https://www.gounesco.com/kheer-the-quintessential-affair-indian-milk/ |archive-url=https://web.archive.org/web/20170210130529/https://www.gounesco.com/kheer-the-quintessential-affair-indian-milk/ |archive-date=10 Feb 2017 |access-date=}}</ref>{{better source needed|date=August 2020}} |
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Krishna (the Sage) won the game and as mentioned the king started placing the grains. As he stacked them, he was shocked to see the number grow exponentially. In the end, the number came up to trillions. Krishna reveals himself and asks the king to provide Kheer to every pilgrim who comes to his temple there. The Ambalapuzha Krishna temple still follows this and it's located in Kerala’s Alappuzha district.<ref>{{Cite web |date=24 June 2020 |title=History of Indian Food |url=http://www.haldiramusa.com/History_Indian_Food.htm |access-date=25 April 2024 |website=Haldiram USA}}</ref> |
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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. '' |
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⚫ | According to the food historian [[K. T. Achaya]], kheer or ''payasam'', 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. ''Payasam'' was also a staple [[Hindu]] temple food, in particular, and it is served as ''[[Prasāda]]'' to devotees in [[Temple|temples]].<ref name="ht">{{Cite news |url=https://www.hindustantimes.com/india/a-truly-international-dessert/story-kfaP9BbuLcuyvCr5A03VGL.html|title=A truly international dessert|date=3 October 2009|work=Hindustan Times}}</ref> |
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It is believed that the dessert originated 2000 years ago in the [[Jagannath Temple, Puri|Jagannath Temple]] in [[Odisha|Orissa]].<ref name=":0" /> |
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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]]. |
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== Gallery == |
== Gallery == |
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==See also== |
==See also== |
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* [[Porridge]] |
* [[Porridge]] |
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* [[Phirni]] |
* [[Phirni]] – a dessert made with ground rice or rice flour cooked in milk and eaten chilled |
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* [[Shir Berenj]] |
* [[Shir Berenj]] – Persian rice pudding |
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* [[Doodhpak]] |
* [[Doodhpak]] – Gujarati rice pudding |
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* [[ |
* [[Sheer khurma]] – Persian vermicelli pudding |
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==References== |
==References== |
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[[Category:Indian rice dishes]] |
[[Category:Indian rice dishes]] |
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[[Category:North Indian cuisine]] |
[[Category:North Indian cuisine]] |
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[[Category:Bihari cuisine]] |
[[Category:Bihari cuisine]] |
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[[Category:Uttar Pradeshi cuisine]] |
[[Category:Uttar Pradeshi cuisine]] |
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[[Category:Hyderabadi cuisine]] |
[[Category:Hyderabadi cuisine]] |
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[[Category:Punjabi cuisine]] |
[[Category:Punjabi cuisine]] |
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[[Category:Fijian desserts]] |
[[Category:Fijian desserts]] |
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[[Category:Kerala cuisine]] |
[[Category:Kerala cuisine]] |
![]()
A bowl of kheer
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Alternative names | Payasam, Payesh, Ksheeram, Doodhpak, Meetha Bhat |
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Type | Pudding |
Course | Dessert |
Place of origin | South India and odisha |
Main ingredients | Rice, milk, sugar, cardamom, jaggery, saffron, pistachiosoralmonds |
Variations | Barley kheer, Kaddu ki kheer, paal (milk), payasam, payesh, chhanar payesh (payesh made with chhana or paneer) |
Food energy | 249 kcal (1043 kJ) |
![]() |
Kheer, also known as payasamorpayesh, is a pudding/porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavored with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli (sevai) or tapioca (sabudana).[1]
In Southern India, it is known as payasam and it is made in various ways. The most popular versions are the ones made with rice and vermicelli (semiya). [1]
The word kheer is derived from the Sanskrit word for milk, kshira (क्षीर). Kheer is also the archaic name for sweet rice pudding. The word pāyasam used in South Indian circles is related to the Sanskrit payas, milk".
It is said to have originated initially in South India thousands of years ago. The story is titled “The Legend of Chessboard” in Kerala, an old sage in the form of Krishna challenged the king of Ambalapuzha (Chess enthusiasts) to play chess. To motivate the Sage, the king offered anything that the sage would name. The sage modestly asked just for a few grains of rice but under one condition: the king has to put a single grain of rice on the first chess square and double it on every consequent one.
Krishna (the Sage) won the game and as mentioned the king started placing the grains. As he stacked them, he was shocked to see the number grow exponentially. In the end, the number came up to trillions. Krishna reveals himself and asks the king to provide Kheer to every pilgrim who comes to his temple there. The Ambalapuzha Krishna temple still follows this and it's located in Kerala’s Alappuzha district.[2]
According to the food historian K. T. Achaya, kheer or payasam, 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. Payasam was also a staple Hindu temple food, in particular, and it is served as Prasāda to devotees in temples.[3]