Kheer is a milk based Indian dessert and is a mix of milk, sweetener of any form (commonly used are sugar and jaggery) and cereal or pulses or nuts or sometimes fruits or vegetables are added as an ingredient. With so many variations available, but rice kheer or rice pudding is the most commonly and widely cooked variation of kheer.
Simmered and slow-cooked in milk and sweetened to your liking, rice kheer is the perfect Indian dessert which can be cooked any time. Adding nuts and spices always enhances the flavour and texture of this humble yet delectable dessert. Whenever there is an auspicious occasion be it a puja, or festival or even birthdays kheer is a must. It is also presented to the deity at temples as an offering. Other variations of kheer commonly are- Phirni (coarsely ground rice is used instead of whole rice), Payasam (the south-Indian version of kheer; the consistency is on thinner side as compared to kheer also commonly jaggery is used as sweetener), Payesh (the Bengali version of rice kheer- gobind bhog rice is roasted in ghee before added to milk also jaggery or palm jaggery is added as sweetener and the consistency is on thicker side).