I've not made Cardamom Kulfi before (mango flavoured, yes), but I have made similar cardamom/kewra flavoured ice-cream and, though I do not want to admit this, it was received well, Alhamdulillah. My father never eats ice-cream, but that day, he did. I, unless following a recipe, don't really note my measurements, so can't provide a recipe as such, but an idea.
Basically what I did was heat about a litre of milk, add sugar and let the sugar dissolve. I then let the milk reduce to develop some texture. I added cardamom/kewra/rose essence (if using essence, add at the end as it evaporates) and pistachios, and right at the end added some full cream milk powder. I let this dissolve and again, reduce further. The full cream milk powder changes the 'icy' texture of just frozen milk.
I didn't have popsicle moulds at the time, but had cube moulds and they were a winner with presentation as you can stack a few cubes and sprinkle some pistachio pieces. I let it freeze for a few hours, and because I didn't have an ice-cream machine either, I was stirring it frequently while it was in the freezer, about every twenty minutes or so. But I found that this wasn't as necessary as I had let the mixture reduce enough to have that smooth consistency, instead of it freezing into a block of iced milk. If I am not forgetting anything (something tells me I added fresh cream), that's pretty much how it went down.
My sister has made the more traditional Kulfi, but I wasn't around to taste it, and she tells me her recipe has fresh bread in it - sandwich bread. And her's, apparently, was something to remember. So if you find a recipe that has this, it shouldn't cause alarm, it actually helps with the texture. But if you have an ice-cream machine, you really don't need to worry about texture, which is the main thing in kulfi, so you're covered.