KULFI (pronounced kool-fee) is a traditional ice-cream served in northern India.

It is usually served plain or flavoured with mangoes, but this one by executive chef Milind Sovani of Vansh at Stadium Walk uses lychee.

Priced at $7, it requires only three main ingredients and it takes under half an hour to prepare before freezing into a cooling dessert.

INGREDIENTS (serves four)

• 1 litre full cream milk
• 200g sugar
• 250g canned
• lychee pulp (syrup removed)
• Pinch of cardamom powder

METHOD

1. Boil milk in a thick bottom pan and reduce it on slow flame until half the original quantity remains. Let it cool.
2. Blend the lychee pulp, sugar and cardamom powder in a blender. Add mixture to the milk and pour into four moulds.
3. Keep in the freezer for three to four hours till completely frozen. Sprinkle with crushed pistachio nuts and serve.