This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages) This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Kheer" – news · newspapers · books · scholar · JSTOR (October 2020) (Learn how and when to remove this template message) This article possibly contains original research. Please improve it by verifying the claims made and adding inline citations. Statements consisting only of original research should be removed. (August 2020) (Learn how and when to remove this template message) (Learn how and when to remove this template message)

A bowl of kheer
Alternative namesPayasam, Payesh and Ksheeram
Place of originIndia
Main ingredientsRice, milk, sugar, cardamom, jaggery, saffron, pistachios or almonds
VariationsBarley kheer, Kaddu ki kheer, paal (milk), payasam, payesh, chhanar payesh (payesh made with chhana or paneer)
Food energy
(per serving)
249 kcal (1043 kJ)

Kheer, also known as payasam, is a pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is typically flavored with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudo-grains are also gaining popularity. It is typically served as a dessert.


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 topped with dried fruits and nuts
Vermicelli Payasam

Kheer was a part of the ancient Indian diet.[1][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 in temples.[2]

See also


  1. ^ "Kheer: The Quintessential Indian Milk Affair". 27 July 2016. Retrieved 21 April 2020.
  2. ^ "A truly international dessert". Hindustan Times. 3 October 2009.