Creamy Kulfi (Indian Ice Cream) - cooking recipe

Ingredients

2 (12 ounce) cans evaporated milk (whole fat is best)
1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon ground cardamom
1 teaspoon rose water
3 tablespoons pistachios, finely chopped

Preparation

Line 13 x 9 inch glass baking dish with plastic wrap, leaving 2 inches overhang all around.
Place evaporated milk, condensed milk, cream, sugar, cardamom and rosewater in blender. Puree on low speed until combined, about 30 seconds. Pour into prepared baking dish. Cover with plastic wrap. Freeze for 6 hours or overnight.
Remove from freezer five minutes before cutting. Unwrap dish. Using plastic overhang, lift kulfi out of pan and transfer to cutting board. Remove plastic wrap. Cut into 48 squares, cutting 6 by 8. Transfer to mini muffin papers, if desired. Garnish with chopped pistachios. Serve immediately or store in freezer.
I think a mini muffin pan, popsicle molds or other small silicone molds would work just as well, with or without popsicle sticks.