Instructions: BRING the milk to a boil in a kadai. Lower the heat and keep stirring for 20 minutes. Continue to simmer till reduced to 1.05 litres or 4 1/4 cups.

Add rose syrup and cardamom powder, stir till reduced to one litre. When cool, stir-in rose water and cream till well mixed. Put the mixture in an ice cream maker and churn till set. Or pour into kulfi moulds and freeze them in the traditional matka with ice and salt.

Arrange the "birds nests" on each of the four individual dessert plates, place three scoops of kulfi in each, sprinkle equal quantities of cardamom seeds on top and serve immediately.

NOTES : We created this kulfi for the late Princess Diana when she visited Jaipur with Prince Charles - their last trip together.

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