• 200 gms of whole fat yogurt
  • 2 tablespoon fresh cream
  • A cup full of fresh lychee,
  • peeled and de-seeded
  • 2 and ½ teaspoon castor sugar
  • a pinch of saffron/keasr
  • For Topping:
  • Some toasted almond flakes
  • Some pomegranate seeds
  • a few whole lychee with seed removed


Crush lychee in a food processor, I do not completely blend it for I like it with the little chunks of the fruit.
In a bowl whip together yogurt, castor sugar, cream.

Now separate the juice from crushed lychees, approx 80-90%. You may use a regular strainer or use a white muslin cloth to wring it off.

Add the yoghurt mix into a blender/processor, wipe off all the yogurt mix sticking on the walls of the bowl by pouring the lychee juice and then add it to the blender and churn them together.

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