MELT 75 g. sugar in a heavy bottomed pan till it is golden. Add cashewnuts and stir for two minutes. Remove from heat and place on a buttered surface. When cool, crush to a coarse powder. Stuff the lychees with this mixture and chill. Reserve about 10 g. of vermicelli and lightly saute the remaining in a little ghee till golden brown. Remove from ghee. Add the sultanas and fry them for two minutes. Bring the milk to a boil and keep stirring over low heat till reduced to one-fourth the quantity. Add the fried vermicelli and continue to cook. Add cardamom powder. Deep fry the remaining vermicelli in hot ghee till light brown. Serve the lychees along with the kheer and garnished with crisp seviyan and sultanas. NOTES : Lychees stuffed with cashewnut praline and served with seviyan kheer
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 215 (33%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 2.6mg||1 %|
|Sodium 24.1mg||1 %|
|Potassium 426.6mg||11 %|
|Total Carbohydrate 108.6g||32 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 105.2g|
|Protein 9.1g||13 %|
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Calories per serving: 658
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