Reduce heat and simmer until the volume of the milk is reduced to a half.
Stir frequently, being careful not to burn the milk to the side or bottom of the dish.
Pour mixture through a strainer to remove the cardamoms.
Add sugar and continue to heat for an additional 5-10 minutes.
Cool.
Add pistachios and stir to mix evenly.
Chill kulfi mixture in the freezer for about 3 hours until it cools completely (about 2-3 hours or overnight).
Pour the kulfi base into popsicle molds…or you can use disposeable cups with a popsicle stick stuck inside. Cover the top of the cup with aluminum foil to make it more airtight.
Place molds in freezer. Freeze until firm – the time needed to freeze will vary depending on the size of your mold.
Once the kulfi is frozen, it’s ready to be devoured!
It’s easiest to remove the kulfi from the mold by holding the mold briefly under hot running water until the popsicle is loose enough to pull out.
Another option is to simply take the kulfi out of the freezer 10 minutes before eating.