Asit Karmakar has shared a delightful lychee raabri recipe, ideal for the summer season. This dessert combines the sweetness of lychees with rich, creamy raabri.
Ingredients
- 2 tablespoons mixed nuts (pistachios and walnuts)
Instructions
1. Peel the lychees and carefully extract the pulp. 2. In a wide pan, pour milk and heat over medium flame. 3. Once the milk boils, reduce the heat. 4. Skim off the cream that forms on top of the milk and gently attach it to the sides of the pan. Continue this process to accumulate cream. 5. When the milk reduces to one-third of its original volume, scrape the accumulated cream back into the milk. This will give the raabri a grainy texture. 6. Add sugar, condensed milk, cardamom powder, and saffron-infused milk to the thickened milk. Cook for another 5 minutes over medium heat. 7. Once the sugar dissolves and the raabri thickens, turn off the heat. 8. Sprinkle rose water, let it cool to room temperature, then mix in the lychees. 9. Refrigerate for two hours before serving.
