Take a bowl and add pistachio powder, rice flour and 3 tablespoons of milk. Whisk it to mix everything and make sure you see no lumps. Keep it aside to be used later.

Place a heavy bottom pan on medium high heat and pour rest of the milk, condensed milk and heavy cream. Keep whisking until the milk comes to a boil. Then, lower the heat to medium and keep whisking for about 10 minutes or until the milk coats the back of your spoon.

Pour the pistachio and rice flour mixture and whisk for another 3 minutes. Pour the mixture into kulfi molds or tiny earthen pots or your choice of container. Place it in the freezer and allow it to set completely. It should take about 4 hours.

To take the creamsicles out of the molds, just dip the cold mold in a glass of warm water and it should come out easily.