Kheer, an Indian dessert similar to rice pudding, is over 2,000 years old and often served as an offering to gods. It can be made with coconut milk and is popular at weddings and celebrations. The dish may have originated from a Persian dish called pure birinj. Kheer is made with toasted rice or vermicelli, milk, cream, and flavoring agents like cardamom or saffron. It is topped with ground almonds or pistachios and can be garnished with edible rose petals or gold or silver leaf. Kheer is not recommended for dieters but is a great summer dessert.
Kheer, also called payasam, is an Indian dessert similar to Western rice pudding. Kheer is one of the oldest desserts in the world, made in India and neighboring cultures for over 2,000 years. The dish is a delicious and delicately flavored dessert, perfect for the end of a spicy meal.
In North India, the dish is believed to originate from the city of Puri. One legend suggests that a man who had lent money and laughter to a poor king took pity on him when he could not repay it in time. The moneylender suggested that the king use everything he had to make offerings to Krishna instead of paying him back. In many temples today, kheer is cooked as an offering to the gods almost every day, as well as being a staple in different religious festivals, weddings, and celebrations.
South Indians call the dish payasam and replace the traditional milk used with coconut milk. This version of the pudding is slightly heavier, due to the thick coconut addition, but is deliciously flavored and often combined with banana. Payasam is an essential food for weddings and is particularly popular in the southern Indian state of Kerala.
Although the dish was popularized in India, some experts believe it derived from a Persian dish called pure birinj. This variety comes in many flavors and often has rose water included in the recipe. According to Persian legends, pure birinj was the food of angels before it was brought to earth by Prophet Muhammad.
To make kheer, rice or vermicelli must first be toasted in ghee or clarified butter, then added to an already simmering combination of milk, cream, and sometimes condensed milk and sugar. This should be allowed to simmer as the milk reduces and flavoring agents such as cardamom, bay leaf or saffron may be added. When the milk has reduced to half its original volume, you may want to add chopped nuts or raisins. The thickened pudding is then allowed to cool before chilling in the refrigerator.
The decoration of kheer is traditionally simple but very beautiful. Toppings can consist of ground almonds or bright green pistachios. Some recipes recommend garnishing with edible rose or flower petals. For weddings and special occasions, the kheer is covered in an edible gold or silver leaf, available in some specialty kitchen supply stores.
Since kheer is made with butter and whole milk or cream, it is usually not recommended for dieters. However, the wonderful flavor of the roasted and spiced rice deserves an indulgence, particularly if you enjoy fiery Indian cuisine. Kheer is a great summer dessert when chilled and crowd-pleasing when served in individual ramekins or custard cups.
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