Lychee Heart Cake

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. Further, crushed some butter cookies and layered it as a base and put the mixture on it and bake.

The cake 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 cake has mild Lychee flavor and the cookies add a little crunch to the cake as well.

 

Lychee Burfi

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.