Litchi Payesh/Payasam/Kheer

Ingredients:
Full cream milk - 1 Litre
Litchis - 20 to 22
Sugar - 4 to 5 tbsp. (or as per taste)
Cardamom/elaichi powder - 1/2 tsp.

For sugar syrup:
Sugar - 2 tbsp.
Water - 1 cup

To garnish:
Chopped pistachios or any nuts

Method:
Heat the milk in a heavy-bottomed pan and reduce the amount to half (stir continuously so as to avoid burning).
When reduced to half, add sugar (to taste) and cardamom powder and stir.
Remove from heat and cool.
Meanwhile peel the litchis and remove the seeds.
Heat 1 cup of water and add 2 tbsp. of sugar. Stir to dissolve the sugar. Bring it to a boil.
Boil for 5 to 6 minutes. Now add the litchis and cook for 4 minutes on low flame.
Remove from heat. Drain out the litchis from the sugar syrup and drop them in the milk.
Mix. Keep in fridge and serve chilled. Before serving, garnish with nuts and serve.
R.C.

Note:
If the layer cream on the top of the milk appears, remove them while cooling.
Sent off to "Flavours of Bengal" hosted by Priya and started by Nayna.

Posted in: Bengali Cuisine, Dessert, Sweet