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File:Rice pudding also called payasam or kheer.jpg|Kheer |
File:Rice pudding also called payasam or kheer.jpg|Kheer |
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File:Paal payasam.JPG|Paal payasam |
File:Paal payasam.JPG|Paal payasam |
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File:Milk kheer.jpg|Kheer with vermicelli (called semiya payasam or [[shemai]]) |
File:Milk kheer.jpg|Kheer with vermicelli (called seviyan kheer, semiya payasam or [[shemai]]) |
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File:Shevayachi kheer - 02.JPG|Vermicelli |
File:Shevayachi kheer - 02.JPG|Vermicelli kheer |
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A bowl of kheer
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| Alternative names | Payasam, Payesh, Ksheeram, Doodhpak |
|---|---|
| Place of origin | South Asia |
| 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) |
 Media: Kheer | |
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]
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, 'rice'.
Kheer was a part of the ancient Indian diet.[2][better source needed]It is believed that the dessert originated 2000 years ago in the Jagannath TempleinOrissa.[1]
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.[3]
