Lychee Kheer

Wednesday, April 14, 2010


Lychees, fresh or canned 300 gms.
Milk 1 liter
Khoya 3 tbsps.
Rice, basmati 40 gms.
Sugar 100 gms.
Green cardamom powder ½ tsp.
Rose water a few
Pistachio 12 nos.
Almonds 12 nos.


1.If canned, drain and roughly chop lychees.
2.Grate khoya.
3.Soak basmati rice for 15 minutes, drain and coarsely grind.
4.Blanch almonds and pistachio. Remove skin and slice finely. Keep aside for garnish.

5.In a handi/pot pour milk and boil for 10 minutes stirring continuously so that the
does not form on top.
6.Add in coarsely ground rice and cook till the rice granules are soft.
7.Add in the khoya and sugar.
8.Add in the chopped lychees and stir for 2 minutes.
9.Sprinkle in green cardamom powder and rose water. Remove from heat.

10.Cool the kheer and pour in individual serving bowls. Sprinkle with sliced almonds and pistachios.
11.Serve chilled.


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