Semige with Kayi Halu

Knead the Dough

• Transfer the warm dough to a large bowl or a clean work surface. Be careful as it will be very hot.
• Once the dough is cool enough to handle, grease your hands with a little oil and knead it for 3-5 minutes until it becomes smooth, soft, and pliable, with no cracks.
• Divide the smooth dough into 3-4 equal cylindrical portions that will fit into your semige press (also known as a sev or idiyappam maker).

Press and Steam the Noodles

• Fill the semige press with one portion of the dough. Use the disc with the finest holes for delicate noodles.
• Press the dough out in a circular motion onto the greased idli plates, forming a small, even nest of noodles. Do not make the layers too thick.
• Place the plates in a steamer that has 1-2 inches of boiling water at the bottom.
• Cover the steamer and steam on medium-high heat for 10-12 minutes. The cooked semige will look glossy and will not be sticky to the touch.

Serve

• Carefully remove the plates from the steamer and let them rest for 1-2 minutes before handling.
• Gently scoop the semige from the plates and fluff the noodles with a fork or your fingers.
• Serve immediately while hot with accompaniments like sweetened coconut milk, vegetable kurma, or a spicy chutney.

Prepare Jaggery Syrup and Combine

• While the kheer base is cooking, combine the jaggery and 1/4 cup of water in a small saucepan. Heat on low until the jaggery dissolves completely. Strain this syrup through a fine sieve to remove impurities.
• Turn off the heat for the kheer base and let it cool for 2-3 minutes. This is a crucial step to prevent curdling.
• Slowly pour the warm, strained jaggery syrup into the kheer base, stirring continuously until well combined.

Finish the Kheer

• Turn the heat back on to the lowest setting. Pour in the thick coconut milk (first extract), cardamom powder, and a pinch of salt.
• Stir gently and heat for just 2-3 minutes until it is warmed through. Do not let the kheer boil after adding the thick milk, as it may split.
• Turn off the heat.

Temper and Serve

• In a small pan (tadka pan), heat the ghee over medium heat.
• Add the halved cashew nuts and fry until they turn a light golden brown.
• Add the raisins and fry for a few seconds until they plump up.
• Immediately pour this tempering, along with the ghee, over the prepared Kayi Halu. Mix gently.
• Serve warm or let it cool to room temperature. It can also be chilled before serving.