For You Recipes

Savour litchi season: Try irresistible desserts

Litchi as a fruit is the perfect definition of a ‘Tropical fruit’. It is summery, sweet and juicy and best served chilled. This small fleshy fruit is a seasonal fruit, found particularly in China and other Asian countries.

In India, it is a typical Summer fruit, and is perfect to beat the heat! Litchis are small round or oval fruits, with a spikey outer covering, when peeled, reveals a delicious white juicy flesh.

The flesh is sweet to mild coconut-like flavour and very juicy to eat. A pit is present inside the flesh.

With litchi season just around the corner, the love for litchis is undeniable. Whether enjoyed as is or incorporated into delightful concoctions like refreshing juices or delectable ice creams, we simply can’t resist indulging in the fruit’s irresistible charm.

But when you can’t get enough of the tropical delicious flavour, you even try some unique yet lip-smacking recipes with the flavours of litchi. Here are some recipes that you can try.

Litchi Cupcakes with Rose Buttercream

Trying to incorporate, Litchi flavour into cake form, is not easy as it is a light flavour. But this recipe is all things delicious when paired with a delectable combination of rose frosting.

Here is how you make it.

  • Prep Time: 30 minutes
  • Cooking Time: 30 minutes
  • Serves: 12 pcs


  • Litchi: 200gm (peeled, deseeded and chopped)
  • Unsalted butter: 150 gms
  • Sugar: ¾ cup
  • Baking powder: 1 ¼ tsp
  • Baking Soda: ½ tsp
  • Egg whites: from 2 whole eggs
  • Maida: 1 cup
  • Litchi syrup: 2 tsp
  • Almond extract: 1 pinch
  • Rose water: ¼ tsp

For Buttercream

  • Unsalted butter: 200gm
  • Powdered sugar: 2 cups
  • Salt: 1 pinch
  • Almond extract: ½ tsp
  • Rose water: ¼ tsp

Buy ingredients here


  1. Preheat the oven to 350’C and keep ready. Use 12 cupcake moulds and grease and line them with butter paper. Now blend the litchi in a blender, to get about ¾ cup of litchi puree.
  2. Now take a large mixing bowl, to it add the egg whites, and whisk it well, now add to it the maida, butter, baking powder and baking soda and whisk gently to get a smooth, lump-free batter.
  3. Slowly incorporate the litchi puree and whisk it until it becomes smooth. Finally, add the almond extract and rose water and mix.
  4. Add the cake batter into each of the cupcake moulds until they are almost full. Bake in the preheated oven for 25-30 minutes. You can check if they are ready by inserting a toothpick into a cupcake, if it comes out clean, it means the cupcakes are ready. Once ready, allow the cupcake to cool.
  5. To make the rose buttercream, whisk the butter until it becomes light and fluffy, now add the powdered sugar and mix well. Add the rose water and almond extract and mix well. You can alter the quantity of rose water, depending on the intensity of the rose flavour you like, and also because the room temperature in the kitchen will play a role in the consistency of the buttercream.
  6. Once the buttercream is ready, add it to a piping bag and use a nozzle or simply cut a small hole and decorate it on top of the cupcakes.

Litchi Shrikhand

The flavours of litchi can be beautifully incorporated into a shrikhand because the gels well with the overall flavour profile of shrikhand. It is ready in minutes and is a refreshing change as compared to conventional flavours.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Serves: 2 people


  • Fresh and thick hung curd: 1 bowl
  • Fresh litchi: 8-9 pcs (peeled and deseeded)
  • Powdered sugar: 2.5 tbsp
  • Litchi essence: ½ tsp

Get ingredients here


  1. Blend the litchis in a blender to get a litchi puree, you can spare 1-2 of them to finely chop and add to the shrikhand for a chunky texture.
  2. Whisk the hung curd, till it becomes light and airy. Now gently add the powdered sugar and whisk to ensure no lumps are formed.
  3. Incorporate the litchi puree and mix to get a uniform mixture. Now add the chopped pieces of litchi, and litchi essence mix and refrigerate for an hour. Serve chilled.

Litchi Mango Soufflé

When you combine the top two seasonal fruits of the year along with a rich and creamy dessert the final product is bound to be a hit! This soufflé is perfect as a dessert during summer. Here is how you make it.

  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Serves: 5 people


  • Fresh litchi: 200 gm (peeled and deseeded)
  • Gelatine: 30gms
  • Egg whites: from 2 eggs
  • Fresh cream: ¾ cup
  • Sugar: 1/2 cup
  • Almond: ¼ cup (chopped)
  • Pista: ¼ cup chopped
  • Litchi syrup: 2 tsp
  • Mango: 1 (ripe and cut)
  • Vanilla Ice cream: 5 scoops

Buy ingredients here


  1. Mix the gelatine in 1.5 cups of warm water, mix and set aside. Take a mixing bowl and add to it the egg whites, using an egg beater whisk the eggs fast to make smooth peaks.
  2. In another bowl, whisk fresh cream, vanilla ice cream, litchi syrup, and sugar to form a smooth mixture. The next step is to incorporate the mixture into the fluffy egg whites. Finally, add one-half of the chopped litchis into it.
  3. Once the mixture is smooth and silky, quickly add the gelatine and whisk for a couple of minutes and set aside. Take a plastic mould and pour the mixture into it, and refrigerate for at least 3 hours.
  4. Once the soufflé is set, de-mould the soufflé, Serve in martini glasses or attractive serve ware. Top it with remaining pieces of litchi and mango pieces and garnish with nuts. Serve chilled.

Stuffed Litchi Sandesh

Sandesh is one of the most beloved Bengali desserts. Now when this delectable sweet is paired with the season’s favourite fruit Litchi, the end result is one of a kind and unmatched in taste. You must try it too!

  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Serves: 4 people


For Chena:

  • Milk: 1 litre
  • Vinegar: ½ tbsp.
  • Water: 1 cup

For Sandesh:

  • Litchi: 8-10 (peeled and deseeded in a single slit to retain the shape of the litchi)
  • Rose water: 1 tsp
  • Cardamom powder: 1 tsp
  • Sugar: 2 tbsp
  • Pistachios: 4-5 thinly sliced
  • Rose petals: for garnishing

Get ingredients here


  1. To prepare the Chena, boil 1 litre of milk, and just when it is about to boil over, add to it the vinegar along with water. The milk with curdle, without stirring much, drains the curdled milk through a muslin cloth.
    Allow the whey to drain out and remove the Chena and put it into a mixing bowl. To this add the rose water, sugar and cardamom powder.
  2. Spend a good 7-10 minutes kneading the chena with the heel of your palm. Till it becomes silky smooth in texture.
  3. Use greased palms to make small balls out of it and refrigerate for 10-15 minutes.
  4. Take the hollowed litchis and very gently add each of the small Sandesh balls inside it (in place of the seed). You can seal the litchis using toothpicks if needed.
  5. Refrigerate for 15 minutes.
  6. Remove and garnish with pistachios and rose petals. Serve cool.

2 comments on “Savour litchi season: Try irresistible desserts

  1. Indbazaar

    Nice post, it’s really very helpful thanks for sharing.

  2. Great idea

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