This recipe is adopted from Pushpesh Pant's India Cookbook, but is lighter than usual because of the skimmed milk, and it uses a lot less sugar. It is normally served in small dome shaped moulds, but we've discovered that this also works really well if you have an ice cream maker. It aerates the mixture, giving it a really light texture, without losing any of the flavour, so it also works as scooped ice cream. You can also make passion fruit kulfi by omitting the cardamom and rosewater, and stirring the juice of 4 passion fruits whilst adding the cream.

1 litre half fat milk

55g caster sugar

3 cardamom pods, split

125ml double cream, whipped until firm but not stiff

1-2 teasp rosewater according to taste

• Put the milk and cardamom pod in a large heavy based saucepan, bring to the boil and simmer for 25 minutes or until reduced to 750ml

• Add the sugar, and stir well. Return to heat and boil for a further 15 minutes or until reduced to 500ml. Allow to cool fully, leaving the cardamom pods in the milk

• When cool, remove the cardamom and whisk in the cream and rosewater. Either put into an ice cream maker, or freeze in small moulds for 6-8 hours