Milk Pudding

Khir isn’t a Parsi proprietary dessert. Many Indian regional cuisines have versions of this luscious pudding made of milk boiled down till it’s like heavy cream. The khir in my mother’s household was made with rice or with sev: not the sev you see sold in the snack foods section of an Indian market—the bright yellow threads and squig-gles made out of besan, chickpea flour—but an ultrafine pasta far, far thinner than capellini. Parsis use it for sweets like