## Karnataka Style Utthatthi Payasa Recipe – Dry Dates Kheer (Coastal Karnataka Style)

Discover how to make a delicious and authentic **Karnataka Style Utthatthi Payasa Recipe – Dry Dates Kheer** with this easy-to-follow recipe. A traditional **Coastal Karnataka Dessert**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 3 servings
**Prep time:** 10 minutes
**Cook time:** 25 minutes
**Total time:** 35 minutes

**Cuisine:** Coastal Karnataka
**Course:** Dessert
**Diet:** Vegetarian

### Ingredients for Karnataka Style Utthatthi Payasa Recipe – Dry Dates Kheer:

* 1 cup Dates – deseeded and finely chopped
* 3 Dates – deseeded and cubed for garnish
* 2 cups Milk – or coconut milk for vegan option
* 1/4 cup Jaggery – grated
* 1/2 teaspoon Cardamom Powder (Elaichi)
* 1 tablespoon Cashew nuts
* 1/2 tablespoon Badam (Almond) – chopped
* 1/2 tablespoon Pistachios – chopped
* 1 teaspoon Ghee

### Step-by-Step Instructions to Make Karnataka Style Utthatthi Payasa Recipe – Dry Dates Kheer:

1. To prepare Karnataka Style Utthatthi Payasa Recipe, deseed the dates and chop them into small pieces.
2. In a mixer-jar, add dates, a cup of milk and grind them into a fine paste.
3. Mix the ground date paste with the remaining cup of milk.
4. Add cardamom powder and combine them well.
5. Heat this payasa on medium flame and bring it to a brisk boil.
6. Once it starts boiling, switch off the flame.
7. In a small pan, add ghee and heat it over a medium flame.
8. Add cashews and fry until they turn golden.
9. Season uttatthi payasa recipe with fried cashews and chopped pistachios and almonds.
10. Serve Karnataka Style Utthatthi Payasa Recipe for dessert after meal of Keerai Sambar, Steamed Rice and Chow Chow Thoran or serve it as part of a festive meal.

### Tips for the Best Karnataka Style Utthatthi Payasa Recipe – Dry Dates Kheer:

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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