If you are tired of the regular plantain and jackfruit payasams then this is worth trying as it does not need too much time to cook. My earlier success was with  Tender coconut payasam , an easy recipe I would urge u to try , must say it was  very well received by my herd.
I know u must be thinking nothing beats traditional ones :)) I too like it and love to stir for hours when there is company  in the kitchen but not when everyone is watching t.v and I break my neck in the heat :).My lady friends who manage the kitchen alone understand that feeling very well right!!! :)))

Lychee paysam is somewhere in between phirni and our ari paysam..I got this recipe from youtube. Remember a few days back I told u about the bag of lychees. I tried two recipes  the first one being Tender coconut and Lychee pudding.For onam I made a simple ari payasam and  spent more time for vada kootu curry- recipe coming soon.

Donoo what these pinks say to you but  I am so much reminded of the face compacts my  aunts had .I so was obsessed with those pink cakes until I was allowed to wear make up.I still have some of their empty cases..:)) So many products come and go but there is something unique about having a compact with  one half of it telling you to paint a rosy picture and the mirror half  magnifies the face and laughs in mockery.

Ingredients: (Yields 4-5 cups)
Lychee – 15 (fresh lychee is used here)
Basmathi rice – 1/2 – 3/4 cup
Whole milk- 3 cups
Sugar -3/4 – 1 cup
Heavy whipping cream- 1/2 cup
Almond –  8-10

Method:

1. Remove the peel and seed of lychee fruit  and discard it .Cut the pulp of each into four. Boil  half cup of water and sugar wait until sugar is dissolved then put the lychee pieces into it and boil for another 4 minutes and set aside .
2.Wash the Basmathi rice well and soak it in 1 cup water for one and a half hours.Then  grind rice coarsely with the water.
3.In a heavy bottom pan pour the ground rice and milk , boil until the rice is cooked well. Add heavy whipping cream wait until it boils for a minute and then switch off flame and add the sugar syrup along with lychee mix everything well .
4.Crush the almonds and season on top of the payasam . Chill it well and serve.
Payasam stays good up to two days if refrigerated well.

Note:

• You may reduce the quantity of rice if u are looking for a slightly runny consistency as the payasam thickens after some time.

Meena

This recipe is sent to Pramitha love cooking

This recipe is sent for favorite recipe event hosted by The Big Sweet Tooth