Place the cardamom pods in a bowl, pour the water over the top and leave to soak for approx. 15 mins. Remove the cardamom.
Ice cream mixture
Dry-roast the pistachios in a frying pan for approx. 3 mins., finely chop half of the nuts and coarsely chop the rest. Puree the condensed milk with the cardamom water and finely chopped pistachios. Stir in the salt, the orange zest and crème fraîche. Cover and freeze the mixture for approx. 1 hr.
Stir the ice cream mixture, transfer to the prepared glasses, cover and freeze for approx. 3 hrs.
Carefully loosen the kulfi from the edge of the glass using the tip of a knife, briefly dip in lukewarm water, remove with the help of a wooden stick. Sprinkle with the coarsely chopped pistachios, enjoy immediately.