Lychees are such a treat, so as soon as you can, get a can or two so you’ll have them on hand to make fresh tasting, frozen desserts for the summer. My from-scratch lychee kulfi recipe is a family favorite. In the pictures here, you’ll see a small group of students at one of my recent cooking classes. We had a fantastic class and the kulfi was a refreshing dessert after all of our hard work.

Lychee Kulfi

Ingredients
1 14 oz. can evaporated milk
1 14 oz. can condensed milk
1 16 oz. container of Cool Whip™ or 2 cups whipped cream (1 cup heavy cream, sweetened to taste and beaten until stiff peaks form)
1 20 oz.

Listen now to Chef Shoba’s helpful tips and directions to make sure the process is in fact easy!

Richard asked ChefsLine for directions on how to make homemade paneer, or Indian-style cheese cubes. Fortunately, Chef Shoba is still available before her trip to India this Winter. Following is a recipe:

Paneer Recipe, by Shoba Havalad

Ingredients
1 quart Whole Milk
2 Tbsp Lime Juice

Method
Line a colander with cheese cloth. Bring milk to boil in a large sauce pan. As soon as milk begins to boil, add lime juice and keep stirring gently until all the milk has curdled and the whey is separated. Pour the curdled cheese into colander and rinse under running water. Tie the cheese cloth loosely over the cheese. Shape into a rectangle or square.