Add the cardamom powder,chopped pistachios mix well and cook on a medium flame for 20 to 25 minutes, scraping the sides in between, while stirring occasionally. Switch off the flame and allow the mixture to cool completely.Mix cream and blend in a blender.

Pour the mixture into kulfi moulds and freeze overnight or till firm

To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould.