Cardamom and Pistachio Kulfi Popsicles

In a medium saucepan, combine the milk, heavy cream, and crushed cardamom pods. Bring to a simmer over medium heat, stirring occasionally to prevent scorching.

Reduce the heat to low and simmer for about 20-30 minutes, or until the mixture has reduced slightly (about 1/4 less). Stir frequently to prevent sticking.

Remove from heat and stir in the sweetened condensed milk and sugar (if using). Stir until well combined. If using saffron, add it to the warm milk mixture.

Allow the mixture to cool slightly, then strain it through a fine-mesh sieve to remove the cardamom pods and saffron strands (if used).

Stir in the chopped pistachios.

Pour the mixture into popsicle molds, leaving a little space at the top.

Insert popsicle sticks into each mold.

Freeze for at least 6 hours, or preferably overnight, until solid.

To remove the kulfi popsicles from the molds, briefly dip the molds in warm water for a few seconds. Gently pull on the popsicle sticks to release the kulfi.