Rice holds a cherished place on every Indian table, where a meal without it seems lacking. Yet, India’s rice isn’t merely a supporting act; it can take center stage. According to a recent survey by Taste Atlas, an international food ranking platform, three of India’s rice-based desserts ranked among the top ten globally.
While not clinching the top three spots, which were claimed by Fırın Sütlaç from Turkey, Khao Niao Mamuang from Thailand, and Sholeh Zard from Iran respectively, India’s Phirni and Kheer secured the 4th and 5th positions, with Sakkarai Pongal landing at number nine. Denmark’s Risengrød and Risalamande, Turkey’s Zerde, and Portugal’s Arroz Dolce also made appearances among the top-ranked desserts.
On the surface, Kheer and Phirni may appear quite similar, both enjoying popularity across India, especially in the northern states like Punjab. Phirni entered India from Persia and became a staple under the Mughal reign. On the other hand, Kheer likely originated in India, possibly in the eastern states of Odisha or West Bengal as Paayesh, though it also holds a prominent place in Tamil, Kerala, Karnataka, and Andhra cuisine, known as Payasam.
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While both desserts are rice-based, their distinction lies in texture. Kheer is crafted from aromatic, short-grained rice like Gobindobhog or Kaima rice, simmered with milk, jaggery, fruits, and dried fruits, served either hot or cold. In contrast, Phirni boasts a thicker consistency, prepared with pounded or ground rice cooked in reduced milk, sweetened with sugar, and infused with saffron, cardamom, fruits, and nuts. Typically, Phirni is served chilled.
Sakkarai Pongal, on the contrary, is a traditional dish primarily prepared in the southern regions of India, often offered to the Sun God during Makar Sankranti festivities in Tamil Nadu, Karnataka, and Andhra Pradesh. It comprises freshly harvested new rice, jaggery, and ghee, combined with dried coconut, sesame seeds, raisins, milk, and cashew nuts. The rice is typically cooked outdoors over an open flame, with the pots facing eastward to honor the rising sun. It’s customary for the dish to “pongal,” meaning to boil over during cooking, symbolizing abundance.
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Each of these three dishes holds a special position in the vast repertoire of Indian cuisine, cherished for its distinct flavors. Rice has long been an integral aspect of Indian culture, serving practical and cultural purposes alike. These dishes stand as a testament to the significant role rice plays in the daily diet, underscoring its enduring importance in Indian culinary traditions.
