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Kheer (Sanskrit: Payasam, Oriya: Kheeri) is a traditional dish in the Indian subcontinent, a rice pudding typically made by boiling rice with milk and sugar. It is often flavored with cardamoms and pistachios.

Term Payasam is a Sanskrit word stands for Nector and is derived from "Peeyusham" which is also called " Amrutham". Kheer is also from Sanskrit word "Ksheer" which means Milk.

It is an essential dish in many Hindu and Muslim feasts and celebrations in South Asia. While the dish is traditionally made with rice, it can also be made with other ingredients such as vermicelli (semiya). The recipe for the popular English rice pudding was, in fact, derived from kheer when Britain had occupied India.^{[citation needed]} Ultimately, kheer can be traced back to an ancient dish from Puri.

The north Indian version of rice kheer most likely originated in the temple city of Puri, in Orissa about two thousand years ago. It is cooked to this day within the Jagannath temple precincts there. Every single day, hundreds of temple cooks work around 752 hearths in what is supposed to be the world's largest kitchen (over 2500 sq. ft) to cook over 100 different dishes, including kheer, enough to feed at least 10,000 people.

Traditionally the Oriya version of kheer is sprinkled with fried cashews and raisins and served in most festive occasions, such as weddings, birthdays, and religious festivals. Although white sugar is most commonly used, adding gur (molasses) made of dates as the sweetener is an interesting variation that is also relished in Orissa.

In Nepal, on the fourth month of the solar calendar, it is a tradition to eat Kheer. The dish is also consumed at Muslim weddings and prepared on the feasts of Eid ul-Fitr and Eid ul-Adha.

A similar dessert, variously called firni, phirni or phirnee, is eaten in North India, Pakistan, and Afghanistan. Today, restaurants offer firni in a wide range of flavours including mango, fig, custard apple, etc.

The famous Jagannath temple in Puri, Orissa: Home of the kheer. The dish has been cooked here every single day for the last one millennium

The south Indian version, payasam (pronounced [paːjasam], Kannada: Payasa) is an integral part of traditional South Indian culture. In payasam, coconut milk is routinely used instead of milk.

The Hyderabadi version is called as Gil e firdaus, and is quite popular.

Payasam is served as an offering to the gods in south Indian Hindu temples during rituals and ceremonies. In the southern Indian state of Kerala, people have a particular affinity towards this dish. The payasams served in the temples of Guruvayoor and Ambalappuzha are renowned all over the region. The dish is also a must-have in all wedding feasts. Sometimes, the payasam is mixed with banana, sweet boondi or papadum before eating.

• Ambalappuzha for the mythological legend associated with payasam.

Wikibooks Cookbook has an article on

Kheer

• Payasam Recipes
• Recipe: Kheer
• The World's Oldest Rice Pudding (recipe)
• Video Recipe by ifood.tv

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