Combine the evaporated milk, sweetened condensed milk, cardamom pods and salt in a small saucepan and set over medium heat on the stove. Stirring until well combined and heated but not bubbling. Remove from heat and let cool completely, once cool remove the cardamom pods

Whisk in the heavy cream, rosewater and all but 3 tablespoons of the pistachios.

Pour into molds, bowls or a shallow pan. Cover in plastic wrap and freeze until very firm - at least 12 hours up to 24.

Gently warm the outside of the molds (bowls or pan) with warm water and using thin spatula or knife run it around the edges to loosen ( or to cut squares if in a pan) and invert servings on to a plate or bowl. Sprinkle some of the pistachios and a small bit of the ground cardamom over each serving. Serve immediately.