1. Grind rice in small mixie till very smooth.
2. Add a little water if required.
3. Put milk and sugar to boil in a large vessel.
4. When boiling, reduce and simmer for 5-7 minutes.
5. Add rice paste, stirring continuously, simultaneously.
6. Bring back to a boil, simmer on low, till mixture is a little thick.
7. Add lychee puree, boil further for 2-3 minutes.
8. Add cardamom powder,stir continuously.
9. Take off fire, cool to room temperature.
10. Pour into individual bowls, put in freezer till set.
11. Top with whole or sliced lychee and fresh rosepetals.
12. Serve set and chilled, in individual bowls.

Making time: 30 minutes (excluding setting time)
Makes: 5-6 servings
Shelflife: 1 day refrigerated