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A creamy and comforting sweet pudding from Karnataka made with fresh coconut milk, jaggery, and a hint of cardamom. This traditional dessert is simple to make and tastes absolutely divine when served warm.
For 4 servings
Extract Fresh Coconut Milk
Prepare Jaggery Syrup and Rice Flour Slurry
A creamy and comforting sweet pudding from Karnataka made with fresh coconut milk, jaggery, and a hint of cardamom. This traditional dessert is simple to make and tastes absolutely divine when served warm.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 325.38 calories per serving with 2.29g of protein, it's a beginner-friendly recipe perfect for dessert.
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Cook the Kheer Base
Finish and Garnish
Add a tablespoon of white poppy seeds (gasagase) paste along with the rice flour slurry for a nutty flavor, making it similar to Gasagase Payasa.
Garnish with slivered almonds, pistachios, or a few strands of saffron soaked in warm milk instead of or in addition to cashews.
For a richer texture, you can add a paste of 8-10 soaked and ground cashews along with the rice flour slurry.
Coconut is rich in medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently by the body and can be used as a quick source of energy.
Jaggery is an unrefined sugar that retains more minerals like iron and magnesium compared to refined white sugar, offering a more wholesome sweetness.
Made entirely from coconut milk, Kai Haalu is a dairy-free and lactose-free dessert, making it an excellent choice for individuals with lactose intolerance.
One serving of Kai Haalu contains approximately 350-400 calories, primarily from the coconut milk and jaggery. The exact count can vary based on the fat content of the coconut.
Kai Haalu is a dessert and should be enjoyed in moderation. However, it is made with wholesome ingredients. Coconut provides healthy fats (MCTs), and jaggery is an unrefined sweetener that contains trace minerals, making it a relatively better choice than desserts made with refined sugar and cream.
Yes, this recipe is naturally vegan and dairy-free. To keep the garnish vegan, simply skip the ghee or use 1 teaspoon of coconut oil to fry the cashews.
You can store it in an airtight container in the refrigerator for up to 3 days. It will thicken when chilled. Reheat gently on the stovetop, adding a splash of water if needed to reach the desired consistency.
Curdling usually happens if the kheer is boiled after adding the thick, rich coconut milk. The final step requires very gentle heating on the lowest flame for just a minute or two to prevent this.
While fresh is best for authenticity, you can use canned milk. Use one 13.5 oz (400ml) can of full-fat coconut milk for the 'thick milk'. For the 'thin milk', use another can of light coconut milk or dilute a full-fat can with an equal amount of water.
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