Kheer, also known as khir, payesh, fenni or payasam, is a pudding or porridge popular across the Indian subcontinent. It is typically a rice pudding prepared by boiling milk together with rice and a sweetener such as sugar or jaggery. The dish is widely consumed as a dessert and is often associated with festive and religious occasions.
The basic preparation may be enriched with flavourings and garnishes such as cardamom, saffron, dried fruits and nuts. While rice remains the most common base, several variations replace it with cracked wheat, vermicelli (sevai), sago or tapioca (sabudana). The choice of ingredients and consistency varies by region and household tradition.
In Northern India, kheer is prepared in numerous ways, with rice-based and vermicelli-based (semiya) versions being among the most popular. In Nepal, the pudding tends to be thicker and is made with fewer ingredients. Across regions, the dish is known by different names, reflecting linguistic and culinary diversity within the subcontinent.
Kheer features prominently in religious and ceremonial contexts within Hindu traditions, where it is frequently offered as prasad at temples and during family rituals, and is served at weddings, festivals and other auspicious gatherings.