Lychee and Rose Kulfis

An easy and impressive dessert that can be made with either fresh or canned lychees. The addition of the boiled beetroot/food color is optional, but the pale pink hue they impart makes these delicious kulfis even prettier. A super simple recipe that is sure to be a hit with adults and kids alike.

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Recipe

Lychee and Rose Kulfis

(Makes about 6 kulfis)

Ingredients

3/4 cup lychee flesh (from about 20 fresh/canned lychees*)
1 tsp rose syrup
1 cup half and half or low fat cream (I used Amul Fresh Cream)
2/3 cup condensed milk (add more or less depending on your choice of sweetness)
A small piece of boiled beetroot or a few drops of red food color (optional)

Method

Combine the lytchee flesh and rose syrup in a blender and purée  until smooth.

Add the cream, condensed milk and beetroot/food color if using and blend again until well combined.

Pour the mixture into kulfi molds andfreeze for an hour. When the kulfis are semi-set, insert popsicle sticks/wooden skewers into each of the kulfis. Freeze them again for 4-6 hours or until set. 

To unmold the kulfis, dip the molds into a mug of hot water a few times. Gently extract the kulfis and enjoy! 

*If using canned lychees, make sure to drain them well before blending. Since canned lychees are usually soaked in sugar syrup, reduce the quantity of condensed milk. After blending, taste the kulfi mixture and add more as needed.