Kheer
From Wikipedia, the free encyclopedia
Kheer (Sanskrit: Payasam, Oriya: Kheeri) is a traditional Indian and Pakistani dish, a rice pudding typically made by boiling rice with milk and sugar. It is often flavored with cardamom and pistachios.
It is an essential dish in many Hindu and Muslim feasts and celebrations in South Asia. The south Indian version, payasam is served as an offering to the Gods in Hindu temples during rituals and ceremonies.
In Southern India, payasam is an integral part of the culture. 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.
While the dish is traditionally made with rice, it can also be made with other ingredients like Vermicelli (semiya), ada, coconut and such.
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. The Pakistani kheer tends to be a thicker, richer pudding than its lighter Indian counterpart.
A similar dessert, variously called pheernee, phirni, firni, 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.
The popular British rice pudding, is in fact a derivative of this ancient dish from Puri.
[edit] See also
- Ambalappuzha for the mythological legend associated with payasam.
