Kheer
A bowl of kheer | |
| Alternative names | ksheeram, doodhpak, meetha bhat (sometimes misunderstood as mayasam) |
|---|---|
| Type | Pudding |
| Course | Dessert |
| Place of origin | South Asia |
| Main ingredients | Rice, milk, sugar, cardamom, jaggery, saffron, pistachios or almonds |
| Variations | Vermicelli (semiya) kheer, Barley kheer, kaddu ki kheer, paal (milk) payasam, payesh, chhanar payesh (payesh made with chhana or paneer) |
| 249 kcal (1,040 kJ) | |
Kheer, khir, payesh, fenni or payasam is a pudding or porridge (specifically rice pudding) popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli (sevai), sago or tapioca (sabudana).
In Northern India, it is made in various ways. The most popular versions are the ones made with rice and vermicelli (semiya). In Nepal, it tends to be thicker and uses fewer ingredients.