Chemba Arisi Thengai Paal Payasam Recipe – Red Rice Coconut Milk Pudding
Discover a comforting South Indian dessert, Chemba Arisi Thengai Paal Payasam, also known as Red Rice Coconut Milk Pudding. This delightful payasam made with red matta rice and coconut milk is simmered with jaggery and cardamom, offering a creamy, mildly sweet, and nutty finish. It’s ideal for festive occasions or as a warming treat to end a traditional Kerala meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Matta Rice | 1 cup |
| Water | 3 ½ cups + ¼ cup |
| Jaggery | ½ cup |
| Cardamom (Elaichi) Pods/Seeds | 1 teaspoon |
| Coconut Milk | 1 cup |
| Ghee | 1 tablespoon |
| Cashew Nuts | 12 |
| Dry Coconut (Kopra), cut into pieces | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Carbohydrates | 33 g |
| Protein | 3 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Fiber | 2 g |
| Sugars | 10 g |
Please note: Nutritional values are approximate.
Preparation & Cooking Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 30 minutes | 40 minutes | 1 hour 10 min | 4 |
Instructions
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Prep the Rice: Begin by washing the red matta rice thoroughly under cold running water. Once clean, let it soak in water for 30 minutes to soften.
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Cook the Rice: Place the soaked rice in a pressure cooker with 3 ½ cups of water. Secure the lid and cook for 5 whistles on medium heat until the rice is soft and well-cooked. Allow the pressure to release naturally.
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Prepare Jaggery Syrup: While the rice cooks, add ¼ cup water and ½ cup jaggery to a small saucepan over medium heat. Stir until the jaggery completely melts, taking about 5 minutes. Adjust sweetness by adding more jaggery if desired.
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Combine Ingredients: Once the rice is cooked, open the pressure cooker and use a potato masher or spoon to gently mash the rice. Strain the jaggery syrup to remove any impurities and stir it into the mashed rice. Add the cardamom to enhance flavor.
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Add Coconut Milk: Simmer the mixture on low heat for an additional 5 minutes. Pour in the coconut milk and continue to cook until the payasam reaches a thick, creamy consistency, about another 5 minutes.
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Garnish: In a small tadka pan, heat the ghee over medium flame. First, add the dry coconut pieces and fry until they turn light brown. Then, add the cashew nuts and fry until golden. Pour the toasted coconut and cashews over the payasam.
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Serve Warm: Chemba Arisi Thengai Paal Payasam is best enjoyed warm as a dessert. Pair it with a traditional Kerala meal featuring White Pumpkin Mor Kuzhambu, Steamed Rice, and Karamani Thoran for an authentic South Indian feast.
Enjoy this traditional Kerala dessert and let the subtle sweetness, creamy texture, and fragrant cardamom transport you straight to the coastal kitchens of South India.
