Last weekend unfolded in a pleasantly relaxed manner, allowing me to take some time for introspection and to meticulously plan my upcoming bike ride. The atmosphere was just right for quiet contemplation, but when it came to cooking, I found myself lacking the enthusiasm for tackling a new recipe. However, my son was particularly eager to whip up a dessert, especially since Sunday marked his much-anticipated cheat day. He excitedly expressed his desire for something fruity, prompting me to recall the pile of luscious lychees nestled in the refrigerator, waiting to be transformed.
Inspired by this, I decided to create a delightful dish called Lychee Gulla. Despite my usual preference for the rich sweetness of gulab jamun over rasgullas, I felt motivated to craft something special for my son that would celebrate the season’s flavors. This unique dessert not only showcases the delectable lychees but also brims with antioxidants and vitamins, offering a guilt-free indulgence that’s light yet satisfying.
I heartily encourage you to try my Lychee Gulla recipe this weekend and let me know your thoughts. Happy cooking!
15 – 20 Lychee
1/2 litre full cream milk
400 gm tin Milkmaid
5 tbsp Rose Squash
1/2 kg Grated Paneer
3 tbsp powdered Sugar
2 tbsp edible rose petals
1 ) Take a pan add milk, milkmaid and let it boil for 5 to 7 min and stir continuosly. Let it cool. Keep in the refrigerator to chill.
2) Take grated paneer in a bowl, add rose squash little sugar powder and mash together with hand, your stuffing mixture is ready.
3) Split the lychee and deseed them and fill paneer stuffing mixture. Keep in refrigerator to chill.
4) Pour the prepared milkmaid rabdi in the serving dish then arrange stuff lychee and garnish with edible rose petals
Enjoy chilled Rose Lychee Gulla .
