The best way to describe this kulfi is that it is an Indian version of an Italian gelato. It is very dense and creamy with great flavor. It's perfect after a big meal since just a little bit goes a very, very long way.
In a large, chilled bowl mix together all of the ingredients (reserving half of the pistachios) until it all comes together.
Pour the mixture into popsicle molds or an ice cube tray (or kulfi molds) and freeze until set. Dip your mold of choice into some warm water to loosen the kulfi and serve. Garnish with the rest of the crushed pistachios.