The sweet dish called Kheer is also known by various other names across the country. While Kheer is primarily a preparation in Northern India, Payasam is made in the South. Considered an auspicious offering to the Gods, it is a must-have during festivities throughout the year across India - particularly on Sharad Purnima (full moon night in the Hindu / Lunar month of Ashvin – around October) when it is made and kept under the open sky – as it is believed that nectar flows from the moon. While kheer uses powdered sugar / condensed milk / bura with milk, Payasam has coconut milk and jaggery. That is the primary difference between the two forms of preparation.
The earliest references to kheer are found in 14th century Gujarati literature. It is said that kheer was prepared from millets and milk too. Payasa means milk in Sanskrit. The word Payasa itself is derived from Peeyushum which means nectar. Kheer, they say originated in Southern India – specifically in Kerala and finds mention in the ancient texts too.
Preparation time: 5 minutes
Cooking time: 60 minutes
Servings: 8
Kheer can be made with semiya | Freepiks
- 1 ltr – Full Cream Milk
- ½ cup – Condensed Milk
- 1/3rd cup – Rice (washed and soaked for 10 minutes)
- 1/4th cup - Mixed Dry Fruits (shredded almonds, cashews, Pistachios, raisins)
- ½ tsp – Green Cardamom Powder
- 10-12 - Strands of Saffron / Kesar
Method
- Soak saffron in 2 tablespoons of warm milk for 15 minutes
- Pour the milk into a heavy bottomed pan (as the kheer takes time to cook and as the milk condenses it tends to stick to the bottom and will eventually burn)
- Drain the rice and add it to the milk
- Bring the rice and milk mixture to a boil on high heat and then reduce the heat
- Let the milk mix simmer for 40 minutes. Remember to stir often as the rice should not stick to the bottom of the pan. The milk starts to thicken as the rice begins to cook
- Take the soaked kesar, rub it gently with your forefingers to release the colour and aroma both, and add to the boiling milk
- Lower the heat, add condensed milk and continue to stir (as the milk will start to immediately stick to the pan’s bottom); add cardamom powder
- Add cashews, almonds, raisins, pistachios and sauté them a little in separate small pan. As they turn a little crunchy, add to the kheer
- Kheer is ready when the quantity of the milk is reduced by half.
It can be consumed according to personal preference. Some like it hot, others lukewarm and still others like cold.
Kheer is rich in starch as the rice contains a lot of starch. It is good for the gut and improves overall well being. Kheer is also known to reduce inflammation. It is also a great coolant for the system.
