The pot of milk, battered with age and use, sits on the stove, a low flame providing the needed warmth. I brew myself a Darjeeling and patiently wait as the milk reduces, stirring just occasionally.
Two Darjeelings and a call later, the luscious, macerated litchis go into the milk.
I get the pot off the stove and cover it with a lid.
More wait, as the coddled fruits gently release their flavour into the reduced milk.
And finally it is ready.
My favourite Lichur Payesh. A sublime symphony of luscious litchis and languorously reduced milk. A whiff of green cardamom. Bliss!!
Just in time. Before the litchi season bids adieu.
And just in case you adore your payesh with an overload of seasonal fruits, do try my Kheer Komola, Aam Rabri, Kolar Borar Payesh and Atar Payesh. Shall put a smile of your face for sure !!!
Lichur Payesh
Ingredients
- 2 lit milk
- 20-25 litchis peeled and de-seeded
- 1/4 tsp green cardamom powder
- sugar to taste
Instructions
- Pound half of the litchis gently with a light pestle. Finely chop the remaining ones.
- Set the milk to boil in a thick bottomed pan, add the green cardamom powder and let the milk simmer lazily over a low flame till it has reduced to almost one third of its volume.
- Switch off the flame . Let the milk cook down, some 5-7 mins I would say.
- Add the litchis. Give it all a loving stir.
- Add sugar to taste. (The litchis I used were very sweet and just a tablespoon of sugar was enough for me)
- Another hearty stir and we are done. Allow to cool to room temperature, then refrigerate for 6-8 hours.
- Serve chilled .
I love the use of fresh ingredients in this recipe. It’s perfect for summer!
Keep up the good work.
The writing, the photos and the recipe sound charming. It is the first time I have heard of a lychee pudding.