|Alternative names||Paayasum, Payesh and Ksheeram|
|Place of origin||Indian Subcontinent|
|Region or state||India, Pakistan, Bangladesh, Sri Lanka, Bhutan, Nepal|
|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)|
|249 kcal kcal|
Kheer (kheeri, payesh, payox, 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 is sometimes 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.
The word kheer is derived from the Sanskrit word for milk, ksheer (क्षीर). Ksheer is also the archaic name for sweet rice pudding.
Dissolve rice flour in 3 cups of water and strain it. Then cook on low heat for 15-20 minutes. Add milk and stir, and cook for another 10 minutes. Add sugar (if not with jam or honey or grape juice) and cardamom and rose water to the Kheer and remove from the heat after boiling for two minutes. Phirni is also made without sugar and eaten with grape juice or honey or flower or fruit jam.
In addition to kheer with rice flour, kheer with starch is also prepared. In this recipe, dissolve the starch in a little cold water and then add milk and sugar (if not with jam or honey or grape juice). Stir the mixture over constant heat to harden. Other recipes are like porridge with rice flour. Kheer can also be served with cocoa and saffron. For cocoa kheer, add some cocoa to the kheer; And for the saffron type, we add a spoonful of melted saffron.
Kheer was a part of the ancient Indian diet.[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.