In a small saucepan over medium heat, bring the evaporated
milk to a simmer until small bubbles form around the circumference of the pot.
Meanwhile, snip the tops of the tea bags and add to the evaporated milk. Whisk in the
cardamom. Once the milk is simmering, turn the heat off, cover and let sit and
steep for 30 minutes.
Strain the evaporated milk into a large bowl. Whisk in the
condensed milk, heavy cream and pistachios. Pour the mixture into ice pop
molds, small bowls or a large bowl. Cover the bowls with a piece of plastic
wrap to avoid freezer burn and the formation of a "skin." Pop them
into the freezer and freeze overnight.
When you're ready to serve, run the ice pop mold under hot
water to loosen it. You can do the same thing for the smaller bowls if you'd like
to serve it as a little kulfi half dome. Garnish with more nuts if you like and
Recipe courtesy of Aarti Sequeira, 2010