kheer

Kheer is a traditional milk-based dessert from the Indian subcontinent. It is a type of rice pudding made by simmering rice in milk with sugar until the grains are tender and the mixture thickens. Common flavorings include green cardamom, saffron, and rose water, and the dish is often finished with chopped nuts such as almonds and pistachios. It is widely prepared across India, Pakistan, Bangladesh, Nepal, Sri Lanka, Afghanistan, and among diaspora communities, with regional varieties and names such as payasam in South India, payesh in Bengal, and phirni in the North.

Preparation and texture: In a heavy pot, milk is brought to a gentle simmer. Rice is added and cooked slowly, with stirring to prevent sticking, until the milk is reduced and the mixture thickens to a creamy consistency. Sugar is added toward the end, along with flavorings. The dish can be served hot or cold.

Variants: The classic version uses whole rice; vermicelli (seviyan ki kheer) is common for a lighter texture; semolina (suji or sooji) kheer is another popular variant; some versions use basmati or short-grain rice; it may be made with jaggery or coconut milk for different flavors, and plant-based milks can be used to make vegan versions. The dish is similar to arroz con leche in other cuisines.

Serving and occasions: Kheer is prepared for festivals, weddings, and religious observances such as Ramadan and Eid. It is typically served as a dessert or ritual offering and is commonly garnished with nuts and saffron threads.