This article needs additional citations for verification. (December 2013) (Learn how and when to remove this template message)
This article possibly contains original research. (August 2020) (Learn how and when to remove this template message)
|Alternative names||Payasam, Payasa 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|
|249 kcal kcal|
Kheer, Payasa, Payasam or Phirni is a type of pudding from the Indian subcontinent, made by boiling milk, sugar, and rice, although rice may be substitute with one of the following: bulgar 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. It is typically served during a meal or as a dessert.
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, it was associated with Lord Shiva and served as Prasāda to his devotees.
- "Bengali Payesh – Rice Kheer Recipe". Kfoods.com. Retrieved 28 June 2014.
- "Rice Kheer". Archived from the original on 10 May 2015. Retrieved 28 June 2014.
- "Kheer: The Quintessential Indian Milk Affair". Retrieved 21 April 2020.