In Indian households, Kheer or Payasam is an everyday occurrence. But landing on a list of the world's top-rated puddings? That's not an everyday occurrence.

Taste Atlas has recently unveiled its collection of the world's top 10 puddings, and as you might have guessed, Kheer secured its well-deserved spot on the list.

Kheer is one of the delicately sweet dishes originating from the Indian subcontinent. For a dessert that has earned global recognition, the preparation is surprisingly straightforward. But before we dive into the recipe, let's savor a bit of its flavor profile and garnish it with a touch of history. Shall we?

Traditionally, Kheer is often prepared for special occasions, like poojas, where it is offered as a sacred offering to the gods. With its origins dating back 2000 years to the Lord Jagannath Temple in Orissa, it can be garnished with nuts, cardamom, and saffron.

According to Taste Atlas, Kheer is 'a creamy rice pudding prepared in various regional versions across the country.' Indeed, the dish's taste can vary depending on the cook's choice of ingredients. However, generally, the pudding boasts a rich, creamy consistency with a delightful aroma and a gentle sweetness that leaves your taste buds inquisitive, enticing you to crave more. When served warm, this dish is nothing short of amazing. The addition of Tapioca pearls lends a comforting thickness to the pudding without altering its taste. These pearls, rich in carbohydrates and offering a quick energy boost, make Kheer particularly appealing for those on the go.

Now, for the recipe:

Ingredients:

• 250 ml milk

• 2 tablespoons ghee

• 1/4 cup Tapioca pearls

• 200 ml water

• Cardamom and cashews

• 1/4 cup Vermicelli

• 1/2 cup sugar (or to taste)

Instructions:

• Boil 250 ml of milk and keep it separately.

• In a sauté pan over low flame, melt 2 tablespoons of ghee. Add 1/4 cup of Tapioca pearls and sauté until they turn crisp.

• Once the pearls are crisp, add 200 ml of water. Add cardamom and cashews to the mixture.

• Add 1/4 cup of vermicelli to the boiling mixture.

• Once the vermicelli is cooked, add 1/2 cup of sugar, or adjust to your preferred sweetness.

• Finally, add the boiled milk, stir well, and let it cook for 2 minutes.

And there you have it, a delightful bowl of Kheer, ready in just 15 minutes. Enjoy your scrumptious creation!