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1
In a heavy-bottomed, 4-quart / 4-L stockpot (preferably nonstick) over medium-high heat, combine the milk and the cardamom pods.
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2
Bring to a boil.
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3
Reduce the heat to low and simmer, stirring occasionally to prevent sticking, for 2 hours.
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4
Repeated stirring is very important, or it will stick to the bottom of the pot.
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5
If a light film or skin forms on the milk, collect it with a slotted spoon and discard it or stir it back into the mixture.
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6
After the cooking time is complete, the reduced mixture will yield about 3 cups / 710 mL I find cooking milk to be tricky, as it can burn easily.
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7
Keep the heat very low and stir often and well.
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8
Add the sugar to the stockpot, stir well, and cook for 5 to 7 minutes, until the sugar dissolves into the milk.
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9
I find that regular granulated sugar works best; no need to grind it to superfine.
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10
Remove from the heat.
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11
Pour the mixture through a fine strainer into a freezer-safe container with a very tight seal.
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12
Add the almonds and 1 tablespoon of the pistachios.
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13
Place in the freezer to chill for 40 minutes and also place kulfi or Popsicle molds in the freezer to chill.
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14
Remove the kulfi from the freezer and mash it with a fork to break up any ice crystals that have formed.
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15
Return to the freezer for 20 minutes.
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16
Repeat Step 5 at 20-minute intervals until the kulfi has stiffened.
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17
At that point, transfer it into the chilled molds and freeze for at least 3 to 4 hours, until it has hardened completely.
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18
Remove the molds from the freezer and transfer each kulfi to a dessert plate.
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19
Garnish each with the remaining pistachios and serve immediately.
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20
You may need to run the molds under hot water for a moment to release the kulfi
