Kai Halu is commonly had with Holigey/Obbattu, Kadabu or Shavige, with Idli & Dosa too as a sweet side dish. Its very simple to make & its delicious.
Grated Fresh coconut : 1 cup
Milk : 1 - 2 cups
Poppy seeds : 1 - 2 Tbsp
Cardamom : 2 -3
Jaggery : 1/2 - 1 cup (depends on the main dish's level of sweet)
Dry roast poppy seeds, until u get nice aroma.
Grate fresh coconut.
Now make a fine/coarse paste of poppy seeds, cardamom, coconut gratings.
Take a vessel add jaggery, bring it to boil, once all the jaggery dissolved, filter the syrup to remove unwanted particles in jaggery.
Add paste to the syrup bring it to boil.
Add milk to this, let it boil for few mins.
After one boil, turn off the flame.
Serve with holigey.
If we are going to have this Sihi Kai Halu with sweet dishes like holigey, kadabu, its need to be taken care while adding jaggery to kai halu, as already we wld have added enough sweet to the main dish.