Food photography blog writing competition – Indian cuisine II Runner Up

North Indian Cuisine – Kheer
Ms. Chavvi, BCA, I Yr

India is a country of temples and religion. At the end of most religious activities, priests distribute Prasadam to the devotees. It is considered as the blessings of God to its devotees. During my childhood, in most of cases, I had received Prasadam in the form of kheer. Thus, for me, Kheer is associated with festivity and pooja- archana.

It is a pudding, originating from the Indian subcontinent. Ksheeram in Sanskrit means milk and kheer is the Hindi/Urdu corruption of that word.

It can be made quickly and easily by boiling milk and sugar with one of the following: rice, broken wheat, tapioca, vermicelli, or sweet corn. It is flavoured with cardamom, raisins, saffron, cashews, pistachios, almonds or other dry fruits and nuts. Kheer is indeed the perfect dish to celebrate a festival or it can be prepared as dessert at home after a hearty dinner. Also, it is a kind of whole food with rice for carbs, milk for calcium and proteins and nuts for vitamins and minerals. It also has many varieties which are not as thick as Kheer, they are known as meetha bhaat, payasam, payasa, dudhpak, etc.