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Sweet, juicy lychees make their way into this tropical Indian treat.

India’s famous desserts have won worldwide acclaim. In addition to positively unapologetic quantities of butter and sugar, the Subcontinent’s sweets feature spices, seasonings and homegrown fruits and nuts that make cookbook author Chetna Makan’s new collection shine.  

When I was a child, my dad would bring home bunches of fresh lychees whenever they were in season. I remember enjoying the juicy sweet fruits with my sisters, and since then I have always loved lychees. This very moist cake features a little caramel to enhance the flavor of the fruit. You will have some leftover sauce, which will keep, refrigerated, for up to two weeks. Finish it up with bowls of ice cream and other desserts.

Reprinted with permission from The Cardamom Trail