300 gm lychees, fresh or canned (if canned, chop into small pieces)
1 litre milk
3 tbsp khoya, grated
40 gm basmati rice
100 gm sugar
1/2 tsp green cardamom powder
A few drops of rose water
12 pistachios
12 almonds

Lychee Kheer

1. Soak Basmati rice for 15 minutes, drain and coarsely grind.
2. Blanch almonds and pistachios. Remove skin and slice finely. Keep aside for garnish.
3. In a deep pan, pour milk and boil for 10 minutes stirring continuously so that the skin does not form on top. Add in coarsely ground rice and cook till the rice granules are soft.
4. Also add in the khoya, sugar, chopped lychees and stir for two minutes.
5. Sprinkle in green cardamom powder and rose water. Remove from heat.
6. Cool the kheer and pour in individual serving bowls. Sprinkle with sliced almonds and pistachios. Serve chilled.
   Serves: 6-8
   Preparation time: 30-40 minutes