Kheer is a very popular sweet dish that originated in the Indian subcontinent. Basically, it is a mix of boiling milk, rice, and sugar, flavoured with saffron, cardamom, and topped with cashews, pistachios, almonds and other dry fruits. Heavy cream milk is used to create a richer taste in Kheer.
 

Origin of Kheer Recipe



Kheer Recipe

Kheer first emerged in the royal kitchen of Muslims of India and was popularly served during Eid or other celebrations. Gradually, the sweet dish found an important place in temples and Hindu festivals as well. The endearing sweet dish is highly recommended in Ayurveda as a comforting food which is good for health. Today, there are countless variants of the extremely versatile dish. Romans often used the dish as a detox diet. It was the Persians who introduced firni in India. The rice pudding specialty, Shola, came from Iran and Afghanistan. In the Ming Dynasty of China, Kheer was made with honey-soaked fruits and was seen as a dish prepared and served during celebrations.

Kheer Variations

While the most popular names of the dish are Kheer or Firni, it has many names and variations based on how it is made and in which region. The rice may be replaced with wheat, semolina, sweet corn, tapioca, carrots, or vermicelli. Some other varieties of Kheer may not be as thick and are referred to as payasam or meetha bhaat. During festivals and special occasions, variations of Kheer can be seen being served. Some are made from lentils, and another variation is the Wheat Kheer. Payasam kheer recipe is made from jaggery and rice.
 
In Bengal, Kheer is known by the name of payas or payesh, and is revered as an auspicious sweet dish prepared on special occasions. In Assam, it is known as payoxh which carries a delicate pink colour because of the added cherries. In Bihar, it is made with full-fat milk, rice, sugar, cardamom powder, and is called as "Chawal ki Kheer." Rasiya is another version of kheer that is made with jaggery instead of sugar. Payasam prepared in the southern parts of India is primarily cooked with coconut milk and jaggery. In Hyderabad, kheer is known by the name of gil-e-firdaus. In other Muslim countries like Afghanistan, Iran, and Azerbaijan, one finds a similar dessert like Kheer, which is known as firni.
 
Today, the popular Indian sweet dish enjoys a global presence. However, the real popularity of Kheer is linked to temples and festivals. The sweet white colour was seen as a sign of purity and holiness. Hundreds and thousands of devotees stand in lines for hours to take the famous kheer prasad.
 
There is no denying that Kheer is an essential part of Indian desserts, and is a commonly served sweet dish in Indian homes after a sumptuous meal. It satisfies the taste buds fully and leaves them with no further desire for anything else.