Kai Halu
Veg
Vegan
A simple and comforting coconut milk-based dish, Kai Halu is often served with rice or rotti in North Karnataka.
Cuisines
North Karnataka
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | jaggery |
| 1 cup | fresh coconut milk |
| 1 cup | water |
| 1/4 teaspoon | cardamom powder |
| 1 tablespoon | ghee |
| 10-12 | cashew nuts |
| 10-12 | raisins |
| 1 pinch | salt |
Instructions
- 1 In a saucepan, combine jaggery and water. Heat until the jaggery dissolves completely, then strain to remove impurities.
- 2 Return the jaggery syrup to the saucepan and bring it to a gentle boil.
- 3 Add coconut milk and a pinch of salt to the jaggery syrup. Stir well and let it simmer on low heat.
- 4 In a small pan, heat ghee and fry the cashew nuts until golden brown. Remove and set aside.
- 5 In the same ghee, fry the raisins until they puff up. Remove and set aside.
- 6 Add cardamom powder to the simmering coconut milk and jaggery mixture. Stir well.
- 7 Add the fried cashew nuts and raisins to the mixture. Stir to combine.
- 8 Continue to simmer for a few more minutes until the flavors meld together.
- 9 Remove from heat and serve warm.
Tips
For a richer flavor, use freshly extracted coconut milk. Adjust the sweetness by varying the amount of jaggery.