Steps

1. 1

   In a small saucepan, bring water and sugar to a boil, stirring until sugar dissolves completely; add soaked saffron water and crushed cardamom seeds. Lower heat and simmer gently for 5 minutes to infuse flavors.

2. 2

   Meanwhile, heat ghee over medium heat in a heavy skillet until melted and starting to shimmer.

3. 3

   Add chickpea flour to the ghee carefully and roast, stirring constantly, for about 8-10 minutes until the mixture turns golden brown and develops a nutty aroma.

4. 4

   Slowly and carefully pour the hot sugar syrup into the roasted chickpea flour mixture while stirring vigorously to prevent lumps.

5. 5

   Reduce heat to low and continue to cook the mixture, stirring frequently, until it thickens and starts to pull away from the sides of the pan, about 5-7 minutes.

6. 6

   Remove from heat and transfer to a serving dish; smooth the surface with a spatula, then sprinkle toasted pistachios and rose petals on top as garnish. Let cool slightly before serving.

Tips from the chef

• Use medium heat to roast chickpea flour evenly without burning, ensuring a deep nutty flavor.

• Crush cardamom pods just before adding to release fresh aroma.

• Adding saffron soaked in warm water elevates the fragrance and color subtly without overpowering the dish.

• Ghee can be substituted with halal-certified clarified butter if preferred.

• Serve warm or at room temperature for best texture and taste.

• Store leftovers covered at room temperature for up to 2 days; it can be gently reheated before serving if needed.