Kheer was derived from the Sanksrit word kshirika (a dish prepared with milk), not as a rice pudding but a sweet preparation of milk and jowar. Back then using millets in pudding was quite common.

Gradually kheer using rice became popular which got many names as it travels across India. But the real popularity of kheer was accounted to its religious association during festivals and celebrations at temple.

The Persians, who introduced firni in India were the first ones to introduce dry fruits,rose water in it. Indian version has always the use of spice like cinnamon or cardamom. There is another version of it called payasam, which is thicker and richer.

This dish has many famous saga to sing ,one of them is during construction of famous ancient India landmark, the Konark Temple of Odisha.The chief architect’s son brought the solution of constructing the foundation of the temple. He used small rice balls in warm milk to explain the logic & later that from of kheer became famous as “gointa godi kheeri” in Odisha.

Apart from festive season Mom used to prepare “kheeri” on our birthdays . A Slice of poori (deep fried bread) with a spoonful of chilled kheer …that’s how I enjoy it at it’s best

 

 

Print Recipe
Kheer
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
Instructions
  1. Rinse rice once and drain the water completely. Let it dry for 10 minute.Grind coarsely once it's semi dry.
  2. Take a heavy vessel and put ghee at medium flame.Add a tea-spoon sugar and wait till it became brown.Add the rice and fry for a minute till they change color.
  3. Add water ,milk and cook it on low flame.When rice almost done , add sugar and cardamom powder.Mix well and cook for another 8 to 10 minute.
  4. Add fried cashew-nut and mix once.Switch off the flame.
  5. Kheer is ready to serve. Enjoy warm or chilled.
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