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{{Short description|Sweet pudding dish from |
{{Short description|Sweet pudding dish from India}} |
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{{distinguish|Kheer (Bengali sweets)}} |
{{distinguish|Kheer (Bengali sweets)}} |
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{{multiple issues| |
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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 |
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| country = [[ |
| country = [[India]] |
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| region = |
| region = [[Gujarat]] |
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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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}} |
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'''Kheer''', also known as '''payasam''' or '''payesh''', is a [[pudding]] |
'''Kheer''', also known as '''payasam''' or '''payesh''', is a [[pudding]]or[[porridge]] dish popular originating in [[Ancient India]], 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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==Etymology== |
==Etymology== |
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==Origin== |
==Origin== |
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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}} |
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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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 [[Hindu Temples|Temples]] in [[Gujarat]].<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><ref>{{cite web |date=June 7, 2019 |last=Tirmizi |first=Bisma |url=https://images.dawn.com/news/1175747 |url-status=live |access-date=January 26, 2023 |archive-url=https://web.archive.org/web/20221130201954/https://images.dawn.com/news/1175747 |archive-date=November 30, 2022 |title=Here's everything you need to know about kheer, including this killer recipe |publisher=[[Dawn (newspaper)|Dawn Images]] |language=en-PK }}</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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[[Category:Hyderabadi cuisine]] |
[[Category:Hyderabadi cuisine]] |
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[[Category:Punjabi cuisine]] |
[[Category:Punjabi cuisine]] |
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[[Category:Gujarati cuisine]] |
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[[Category:Fijian desserts]] |
[[Category:Fijian desserts]] |
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[[Category:Kerala cuisine]] |
[[Category:Kerala cuisine]] |
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A bowl of kheer
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| Alternative names | Payasam, Payesh, Ksheeram, Doodhpak |
|---|---|
| Type | Pudding |
| Course | Dessert |
| Place of origin | India |
| Region or state | Gujarat |
| Associated cuisine | Indian |
| 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 puddingorporridge dish popular originating in Ancient India, 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]
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 TemplesinGujarat.[3][4]
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.
