Kheer

For any Indian, notwithstanding their religious inclinations, the Kheer is an essential part of their existence. A dessert primarily similar to a rice pudding, Kheer has been as vibrant and ancient as Indian civilisation itself. The dish holds prime importance in all Hindu festivals where the deities are offered this dish, since it is believed to be the ‘food of Gods.’ Though the dessert’s origin cannot be mapped, the first mention of the dish was found in the 14th century Padmavat of Gujarat. The dish was prepared with jawar (a local millet) instead of rice, since the latter was never a preferred form of grain in the early eras.

The word Kheer is a direct descendent of the Sanskrit term ‘Kshirika’ (stands for a dish prepared from milk). Religion has played a major role in shaping up the Indian palette for eons. The mammoth culinary paraphernalia that went behind the various rituals and yajnas (the pious bonfire lit up at any Puja) automatically led to ingenious inventions that have remained till date, both for consumption during festivities and otherwise.

Cardamom is traditionally used with rice and milk to produce Kheer. The simple marriage of these four ingredients were meant to hold so much power, that sages and mortals could bring down Gods on Earth only by placating them with the dish. In fact, the ancient Indian science of Ayurveda prescribes the dessert as a portion of healthy and happy food, essential to maintain the body’s pH levels.

The evolution of Kheer has also been fascinating. A plethora of ingredients like dry fruits, nuts, and other spices have tagged along with the original recipe to produce lip-smacking variants of the dish. The use of saffron has been hailed as another primary component for any Kheer dish. The flare of orange on the pristine white pudding is considered the perfect garnishing. Other spices like cinnamon may also be used to prepare Kheer. Modern renditions of the dish add ingredients like almonds, cashews, mangoes or even raisins to enhance the sweetness quotient. In fact, the Apple Kheer, Bottle Gourd Kheer or even the Jackfruit Kheer have now gained ground with customers today. The creamy rice and sweet milk combination forms a perfect canvas for the fruits to display their zesty undertones.

The dish is so ubiquitous that the Indian subcontinent has adapte it into their local variants. Known as Payesh, Payasam, Firni, Gil-e-Firdaus, Kheer has made its presence felt in India, Pakistan, and parts of Bangladesh.