Chop two lychees very fine and refrigerate till required.
Put remaining lychees in an electric blender, add sugar.
Blend till a smooth paste is formed.
Add milk, blend till well Blend and frothy.
Pour into individual glasses, which have been chilled already.
Top with a few pieces of chopped lychee.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.