Ingredients:

• 1 litre – whole Milk
• 1 cup – lychee, pureed till smooth.
• 5 – 6 – lychees, cleaned and whole
• 3 tbsp – long grain basmati rice, washed and soaked 30 minutes
• 1/2 cup Sugar
• 1/2 tsp Cardamom powder
• Fresh rose petals for garnish (optional)

Method:

1. Grind rice in small mixie till very smooth.
2. Add a little water if required.
3. Put milk and sugar to boil in a large vessel.
4. When boiled, reduce and simmer for 5 – 7 minutes.
5. Add rice paste, while stirring continuously.
6. Bring back to a boil, simmer on low, till mixture is a little thick.
7. Add lychee puree, boil further for 2 – 3 minutes.
8. Add cardamom powder, stir continuously.
9. Take it off from the fire, cool to room temperature.
10. Pour into individual bowls, put in freezer till set.
11. Top with whole or sliced lychee and fresh rose petals.
12. Serve chilled.

Recipe courtesy of Saroj Kering