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Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli , sago or tapioca (sabudana). [1]
Indian kheer in a restaurant Kheer benazir at the Old Delhi restaurant Karim's. Dudhapak (Indian [Gujarati]) with slow-boiled milk, sugar, basmati rice, nuts, and saffron; Firni (South-Central Asian) with broken rice, cardamom and pistachio, reduced to a paste, and served cold; Kheer (Indian Subcontinent) with slow-boiled milk
Kheer: A rice pudding made with milk, rice, sugar and dried fruits [7] Pudding: Khirmohan: Chhena, sugar, semolina, water. Sugar syrup based Kulfi [8] An ice cream made with milk and sugar, with a variety of flavours such as mango, saffron, or cardamom. [9] Ice cream: Laddu: Gram flour (besan), ghee, sugar. Laddu: Lassi: Yogurt, milk, nuts, can ...
Jeeraphool rice is widely used for eating purposes, particularly for making Kheer (pudding) and Pulao. Its excellent eating quality is due to its high aroma, special softness, and unique taste after cooking. The flour of Jeeraphool rice is smooth and used to make various local dishes, including "Chausela" , anarsa, and chawal. The kheer made ...
Kheer or Meoa (Bengali: ক্ষীর) is a sweet from the Bengal region of the Indian subcontinent. [1] It is not only a sweet by itself, but it is also used as the main ingredient of many other sweets. In North India, Kheer (Payesam) is a type of rice pudding. But in Bengal, in the
This is a list of Indian dishes. Many of the dishes on this list are made all across India. ... Chak-Hao Kheer: Purple rice porridge from Manipur: Vegetarian [1]
Some sweets such as kheer and barfi are cooked, varieties like Mysore pak are roasted, some like jalebi are fried, others like kulfi are frozen, while still others involve a creative combination of preparation techniques. [9] [10] [11] The composition and recipes of the sweets and other ingredients vary by region.
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.