1- Lychee 20 Nos.
2- Jaggery 1 big piece
3- Butter 2 spoons
4- Corn flour 2 spoons diluted in water
Remove the skin and discard the seeds of lychees and grind with jaggery to get a smooth paste. Do not add water.
Take a pan add butter and lychee mix and stir continuously. When it start thickening add corn flour and stir continuously to get a smooth mix.
Take a plate and pour the mixture cut to small pieces when cold.
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