Homemade Semma Rice Coconut Milk Sauce Recipe- Red Rice Sauce

To begin making Chemba Arisi Thengai Paal Payasam first wash Chemba rice well in aqua and soak for half an hour.introduce soaked rice in a pressure cooker and introduce three and a half cups of aqua.Pressure make rice for five whistles to get soft well cooked rice.While the rice is getting cooked keep a saucepan on medium flame introduce one fourth cup aqua and half a cup of jaggery and let the jaggery soften.This will take about five moments on medium flame.

If you like your payasam to be more honeyed then u can introduce more jaggery.Open the pressure cooker and mash the rice lightly using a potato masher or the back of a spoon.Strain the jaggery aqua and combine it in with the rice.

introduce the cardamom dusting seasoning to rice and jaggery combine.

bubble gently the rice and jaggery mixture for about 5 mins and introduce coconut whole milk.bubble gently till the Chemba Arisi Thengai Paal Payasam becomes thick and creamy in consistency - about 5 moments.In a tadka wok introduce ghee and once the ghee is scalding first shallow fry cut coconut pieces till it turns light brown in colour and then introduce cashew nuts in the  wok and shallow fry till they turn golden brown.introduce the fried cashew nut and coconut pieces to the Chemba Arisi Thengai Paal and offer scalding. offer Chemba Arisi Thengai Paal as a dessert with a meal of White Pumpkin Mor Kuzhambu , Steamed Rice and Kerala Style Karamani Thoran for a inviting weekend lunch.