Kheer is an aromatic, flavourful Indian dessert prepared by cooking milk and rice on a low flame for a long time and flavoured with saffron, and various nuts.
Some of the alternative names of Kheer are – Doodhpak, Payasam, Payasa, Ksheeram, Phirni, Firni amongst many others. The thickness and texture may vary in different regions of the country.
It is one dessert that I grew up eating on a regular basis. Whenever there would be a celebration or a festival or just because we felt like eating a dessert, my mother usually made chawal ki kheer.
Kheer is associated with lots of celebrations in India especially during rice harvest, weddings, and as a ‘prasad’ during religious ceremonies and Sharad Purnima. It may be served lukewarm, at room temperature, or cold and cooked with lots of different ingredients like sevai, makhana, paneer, orange to name a few.
Chawal ki Kheer or Rice Kheer is the most common kheer and one of the most favourite Indian dessert. It can be made quickly and easily with just a few ingredients. Kheer is indeed the perfect dish to celebrate a festival or just prepare it as dessert at home after a hearty dinner.
