Some recipes are a complete fluke and some recipes are born out of disaster. This recipe is the latter category. I was trying to cook something and it turned out bad, but I just couldn’t give up and throw away. Instead I came up with these amazing burfis, which weren’t just a life saver but also tasted delicious. Not to forget, a great invention too.
I have always loved Lychee. They are one of my most favorite fruits. Every Lychee season, my father would make sure he gets more than enough for me to enjoy and I believe the whole season I wouldn’t touch any other fruit besides Lychee. With so much love for a fruit, its pretty evident that once I start cooking and inventing my own dishes, I will give something with Lychee a try.
This is how the story goes. So, during my Kulfi making season, I thought of trying to make Lychee Kulfi. And, it was one of those times when after successful attempts made me over confident and without thinking of the consequences I went on with the process resulting in failure. The milk mixed with lychee and its syrup [I used canned lychee] curdled the milk.
There was this milk in front of my eyes, that had Khoya and sugar added to it and gone sour and I was left in a puzzle and guilt of throwing away this food. As they say that Necessity is the mother of all inventions, I believe some inventions are failure/ guilt driven too. The feeling of not succeeding also makes you think outside the box and attempt harder.
I decided to hang the curdled milk, as what we do in the process of making paneer. Later I added some sugar and dry milk powder to it and whisked the whole mixture really well. Put the mixture in molds and put them in the refrigerator to set. They came out fabulous. Since I start taking pictures of the process from the first step, I have the pictures from the time the milk went bad while boiling. You could add the syrup from canned lychee and it will surely do the trick. If not, add 2 tsp of vinegar, but in that case wash the curdled milk with ice cold water while you hang it in muslin cloth.
This dish was so good that it was an instant hit. The burfis are creamy, soft and melt in the mouth. The sweetness of lychee and richness of Khoya make an excellent combination. Its a must try if you like to impress your guests with something different from usual.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
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- 3 cups Whole Milk
- 1/2 cup Khoya grated
- 1 can Lychee with syrup
- 1/2 cup Sugar more or less according to your taste
- 1/2 cup Heavy cream
- 1/2 tsp Vanilla essence
- 1/2 tsp Lychee Flavor essence
- 1/4 tsp cardamom powder
- 1/2 cup Dry Milk Powder
- 1/4 tsp saffron strands For garnishing, optional
- 1/4 cup Almonds + Pistachios crushed, for garnishing
Ingredients
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- Boil the milk and cream together for 15 minutes. Keep stirring till it reduces to 75%.
- Add the lychees [chopped to pieces] with syrup and grated khoya. At this point, the milk would curdle.
- Add sugar, cardamom powder, vanilla essence and Lychee flavor essence. Mix and let the whey separate.
- Hang the solid in a muslin cloth for 30 minutes till all the water drips out.
- Mix in dry milk powder and mix well. Add a little more sugar if needed.
- Add the mixture to the molds and refrigerate for an hour.
- Take them out of the molds and decorate with saffron and chopped nuts. Serve cold.
Very innovative.