Lychee kheer

By Foodism Team

Nov, 5th

766

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

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!

Other recipes

Rajsthani Makki Dhokla

742

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.