Karnataka Style Utthatthi Payasa Recipe – Dry Dates Kheer
Delight in the rich and aromatic flavors of Karnataka with this exquisite Utthatthi Payasa, a delightful kheer made from dry dates. Perfectly suited for festive occasions or simply as a sweet treat after a satisfying meal, this dessert encapsulates the essence of coastal Karnataka cuisine. Its luscious texture and natural sweetness from dates, complemented by the warm notes of cardamom, create a dish that will transport you to a traditional Indian kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dates (deseeded and finely chopped) | 1 cup |
| Dates (deseeded and cubed for garnish) | 3 Dates |
| Milk (or coconut milk for vegan option) | 2 cups |
| Jaggery (grated) | 1/4 cup |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Cashew nuts | 1 tablespoon |
| Badam (Almond, chopped) | 1/2 tablespoon |
| Pistachios (chopped) | 1/2 tablespoon |
| Ghee | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Protein | 4g |
| Carbohydrates | 37g |
| Dietary Fiber | 4g |
| Sugars | 22g |
| Fat | 9g |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation | 10 mins |
| Cooking | 25 mins |
| Total Time | 35 mins |
Servings
| Servings |
|---|
| 3 |
Instructions
To begin crafting the Karnataka Style Utthatthi Payasa, start by carefully deseeding the dates and chopping them into fine pieces. This step is crucial as it ensures the dates blend seamlessly into the kheer, providing a smooth texture. Next, in a mixer jar, combine the chopped dates with one cup of milk and blend until you achieve a fine paste. This date paste serves as the heart of your kheer, imparting natural sweetness and a rich flavor profile.
Once the date paste is ready, transfer it to a mixing bowl and incorporate the remaining cup of milk. Stir in the fragrant cardamom powder, ensuring it is evenly distributed throughout the mixture. Now, it’s time to bring this delightful concoction to life: heat the mixture in a saucepan over medium flame, allowing it to come to a brisk boil. This boiling step is essential as it melds the flavors together and thickens the kheer.
As soon as the mixture reaches a rolling boil, promptly switch off the flame. This quick action prevents the kheer from overcooking and preserves the lovely flavors of the dates and cardamom.
In a separate small pan, heat one teaspoon of ghee over medium heat. Once hot, add the cashew nuts and fry them until they turn a lovely golden brown. This adds a beautiful crunch and richness to your payasa. Once the cashews are perfectly toasted, remove them from the heat.
To serve, drizzle the warm kheer into bowls and garnish with the fried cashews, along with the chopped almonds and pistachios for an added touch of elegance. This not only enhances the visual appeal but also elevates the texture with delightful nutty bites.
Enjoy the Karnataka Style Utthatthi Payasa as a splendid dessert following a wholesome meal of Keerai Sambar, Steamed Rice, and Chow Chow Thoran. Alternatively, you can serve it as part of a festive celebration, where it will undoubtedly be a showstopper, impressing guests with its unique flavors and traditional roots.
Indulge in this delicious kheer, where every spoonful brings warmth, comfort, and a taste of Karnataka’s culinary heritage!
