Lychee or Litchi – The fruit with a prickly rough skin and luscious pearly pulp. The aroma of the pulp reminds me of roses or rose essence to be precise. And thanks to Sig, the host of AFAM, I tried my hand on Litchis this month.
I didn’t have the heart to juice or puree these beauties which stood with the toughest of tenacity. So I simply blended them in a creamy tapioca pudding.
Litchies – 12
Milk – 1 Cup
Water – 3/4 Cup
Sugar – 2 Tbsp or As per taste
Tapioca Pearls/Sago/Javvarisi – 3 to 4 Tbsp
Cardamom – 1/8 Tsp
Vanilla Extract -1/2 Tsp
Red Food Coloring – 3 drops
Peel and cut the litchies into halves. Soak Sago in about a cup of water for 20 mins. Mix milk with water and bring to a boil. Add sugar and cardamom. Drain the water from the sagos and add next. Simmer on a low heat till sago is cooked. Sago/Tapioca pearls are cooked when they turn transparent. Add food coloring if desired and stir till well blended. Next stir in the litchies and the vanilla extract and cook for 10 more minutes. Garnish with nuts.
Sig very graciously agreed to accept my entry, when I asked her if I can send it in late. Thank you Sig!
And armed with this pudding, I celebrate the two awards which have come to my keeping – the Rocking Girl blogger award from Kribha of En Veetu Samayal and Madhavi of MyVeggieWorld and the Schmooze award from Mallugirl of Malabar Spices.
The goodness passed to me should be passed others too and I pass my awards to my fellow foodies. I pass Rocking Girl blogger award to
Vidya of My Musings,
Seema of Recipe Junction,
Nidhi of Cooking Made Easy,
Revathi of En Ulagam,
Sig of Live To Eat and
Linda of Out of the Garden