Heat some ghee in a pan and toast the bread crumbs until they turn slightly brown. Then, put them in a bowl with some added milk, and let it soak for 5 minutes.
In another bowl, whisk together eggs, sugar, cardamom, rose water, and chopped pistachios until the sugar dissolves.
Heat some ghee in a pan and add the soaked breadcrumbs, stir on low heat till it thickens and starts to pull away from the sides of the pan.
Add the egg mixture to the pan and stir constantly on low heat till it becomes thick and starts to pull away from the sides.
Pour the mixture into a greased dish.
Top with extra pistachios, saffron strands, and crushed rose petals.
Let it cool, then cut it into pieces and serve.