Lychee Rabri

Looking for no-fuss Diwali dessert ideas? Chef Ajay Negi from Taj Dubai's Bombay Brasserie has easy treats that can be prepared in advance for any unannounced guests or untimely cravings
Lychee Rabri by Chef Ajay Negi
ITP Images
Lychee Rabri by Chef Ajay Negi
October 30, 2018
Preparation Time 30 minutes
Cooking Time 25 minutes
Serves 4

PHOTO BY Assiya Jagadeesh
RECIPE BY Ajay Negi/Bombay Brasserie


1L full-fat milk
2 tbsp malai (top cream of milk)
½ tsp cardamom powder
3-4 drops kewra essence (or rose water)
1 cup lychees
½ cuo spinneysFOOD White Sugar
10-12 pistachios, thinly chopped


  • 1

    Bring milk to the boil, add sugar (save 1 tsp) and allow the milk to foam 2/3 of its original volume

  • 2

    Add the malai and cardamom powder. Stir while the mixture simmers for 2 minutes

  • 3

    Place the mixture aside to cool at room temperature and add the essence

  • 4

    Refrigerate until the mixture is cold

  • 5

    Chop the lychees into pieces and sprinkle these with sugar

  • 6

    Refrigerate the lychees until very cold or until they are required

  • 7

    Arrange lychees on the plate

  • 8

    Garnish with slivered pistachios and pour the mixture into individual serving jugs

  • 9

    Serve chilled and garnish with more pistachios and gold leaf (optional)


Bring the colours and flavours of India to life with this tasty recipe by chef Faizan Ali from Khyber at Dukes Dubai
Entertaining guests? This delicious recipe by chef Faizan Ali, from Khyber at Dukes Dubai, is sure to impress.
Aloo tikki
We've teamed up with Chef Faizan Ali, from Khyber at Dukes Dubai, who created these South Asian snacks that are certain to impress