- Place a pan on medium flame and heat milk in it. Add cardamom powder and stir well. When it turns aromatic, take it off the flame and set it aside for a while. Meanwhile, peel and de-seed the lychees.
- Place the pan with milk on medium flame again and let it boil until it reduces to half its quantity. Add saffron and sugar in it and give it a stir. Let the sugar dissolve and sprinkle the rose essence in it. Reduce the flame and let the milk boil over low flame. Now, stir in the peeled lychees. Mix them well and ensure they are evenly coated with milk.
- Once the milk has attained the desired consistency, take it off the flame. Transfer the kheer in a bowl and let it cool. Transfer it in the fridge to chill. Once chilled, take it out and garnish with some peeled lychees to enjoy!
Lychee kheer
By Foodism Team
Nov, 5th
706
Servings
2 persons
Cook Time
45 minutes
Ingredients
3
- 5
Ingredients
- Rose essence as per taste
- Powdered green cardamom 1 pinch
- Lychee 350 grams
- Milk 1 1/2 litres
- Sugar 6 tablespoons
Instructions
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