Kheer

Kheer

Kheer, which is also known as payasam, is an Indian dessert similar to Western rice pudding. Kheer is one of the oldest desserts, having been made in India for more than 2000 years. The Kheer is a delicious and delicately flavored dessert, perfect for the end of a spicy meal.

In North India, the Kheer is believed to have come from the city of Puri. In many temples today, kheer is cooked as an offering to the gods almost daily, as well as being a staple at several religious festivals, weddings and feasts.

South Indians call this dish as payasam, and replace the traditional milk used with coconut milk. This type of pudding is somewhat heavier, due to the thick coconut addition, but is deliciously flavored and often combined with banana. Payasam is an important food at weddings and particularly popular in the southern Indian state of Kerala.

Although the Kheer is very popular in india , Some experts believe that it is derived from a Persian dish call birinj, This variety comes in many flavors, and often has rose water included in the recipe. sheer birinj was the food of the angels before being brought to earth by the prophet Muhammad.

Decoration of kheer is traditionally simpl. Toppings may consist of slivered almonds or bright green pistachios. Some recipes recommend topping with edible rose or flower petals. As kheer is made with butter and full-fat milk or cream, it is not usually recommended for dieters. Kheer is an excellent summer dessert when chilled, and easy to make for a crowd when served in individual ramekins or custard cups.

Preparation of Kheer

Ingredients:

Methods of Preparation :

  1. Wash the rice well and soak for half an hour in enough water to cover it fully.
  2. Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume.
  3. Add the almonds, raisins and cardamom and cook for 5 more minutes.
  4. Turn off the fire and add the saffron. Stir well.
  5. Allow the kheer to cool, then chill.
  6. Serve cold garnished with rose petals.

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