Lychee Coconut Bites
Today's post is about my love for another
summer fruit called "Lychee ". Beautiful, luscious lychees are
everywhere now a days but very soon its season will be over. This is the reason
I felt I had to post this recipe now. I know it’s another sweet recipe but it’s
a fruit based one and I have tried to rely more on natural sweetness of lychees
than sugar. Although recipe contains sugar its quantity is quite less for a
burfi (fudge) .So let’s enjoy our lychees while its available.
MAKES: 27-28 pieces (squares of about
2*2 inches)
INGREDIENTS:
Lychee 24 pieces or 1 and 1/2 cup peeled and stoned
Lychees
Desiccated coconut 1 cup
Milk 1/2 cup
Milk Powder. 3/4 cup
Almonds or Cashews (crushed) 1/8 cup (I
have used almonds here)
Rose Water 1 tbsp. (optional)
Sugar 1 tbsp.
Desi Ghee 1/2 tbsp. +1/2 tsp. for
greasing the tin
Silver foil 2 pieces for garnishing (optional)
Dried Rose petals 1 tbsp. for
garnishing (optional)
METHOD:
1.
Take a heavy bottom pan and switch on your
burner .Add ghee to it and wait till it melts. Keep the burner on low heat. As
ghee melts add your desiccated coconut to it, keep stirring for about
15-20 seconds (we don't want coconut to change colour). Coconut starts burning
very quickly so constantly keep stirring.
2.
Add milk to it and again stir for 15-20 seconds
.
3.
Add lychee paste to it and keep stirring for 6-7
minutes on a low flame
.
4.
Now add your ground almonds/cashews and give it
a mix then put in milk powder(in India we get slightly sweetened milk powder but if yours is not then adjust sugar accordingly) and rose water and keep stirring for another 2-3
minutes and then switch off your burner.
5.
Take a small cake tin or a plate on which you
want to set your mixture and grease it with ghee.
6.
Pour your mix onto this tin/plate and spread it
evenly to roughly about 1-1.5 cm. thickness. At this stage you can put edible
silver foil (this is absolutely optional) and mark your squares on the mix
.
7.
Keep your tin in refrigerator for about 2-3 hour
for it to set properly .But if in a hurry put the tin in the freezer
compartment for about half an hour and then it's ready to serve.
8.
I have used some dry rose petals here for
garnishing but you can totally skip this step or if available garnish with fresh rose petals.
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