Lychee Pudding
Lychee pudding is a silky, no-gelatin dessert made by blending fresh lychees into a milk and cornflour base, then chilled overnight for a refreshing treat that takes under 30 minutes to prepare.
Lychee pudding is a silky, no-gelatin dessert made by blending fresh lychees into a milk and cornflour base, then chilled overnight for a refreshing treat that takes under 30 minutes to prepare.
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Wash and peel the litchi. Cut them into small pieces.
In a small bowl, add cornflour and little water and make slurry.
Add the chopped lychees in a blender and make puree.
Heat a sauce pan and add milk.
When the milk is about to start boiling, add the lychee puree and stir.
Add sugar and mix well. Let it start boiling.
Add cornflour slurry and mix well.
Cook till the pudding thickens.
Switch off the gas.
Add some litchi pieces in a serving bowl and pour the pudding in it.
Cool and refrigerate for 5-6 hours or overnight.
While serving, invert the pudding on a serving plate.
Garnish with chopped litchi pieces and mint leaf.
Serve cold.
Store covered in the refrigerator for up to 3 days. Serve cold directly from the bowl or inverted onto a plate.
blender · saucepan
Cornflour is essential for thickening this pudding. Agar agar or gelatin are alternatives, but this recipe specifically avoids both.
Refrigerate for 5-6 hours or overnight for the best texture and flavor.
Yes, canned lychees work; drain them well and use the syrup sparingly or substitute with the milk quantity to avoid excess liquid.
Yes, multiply all ingredients proportionally. Prepare in batches if your blender capacity is limited.
Mix cornflour with cold water into a smooth slurry before adding to avoid lumps. Cook for 2-3 minutes after adding until noticeably thickened.
