Heat 1 tbsp. ghee in a pan and roast the bread crumbs till they turn slightly brown in colour. Transfer to a bowl. Add milk to it and keep aside for 5 minutes.
In a bowl, whisk together the eggs, sugar, cardamom powder, kewra water and half of the chopped pistachios.
Heat remaining ghee and add the soaked breadcrumbs. Keep stirring on a low flame till it becomes thick and starts to leave the sides of the pan.
Now add the egg mix and keep stirring continuously on a low flame till it turns into a solid mass and leaves the sides of the pan.
Transfer to a dish. Make small balls out of it and keep aside. Bring the milk to a boil. Add the sugar and the green cardamom. Simmer till it thickens like a rabdi.
Arrange the small balls on a serving plate and pour the rabdi over it. Serve chilled or at room temperature, garnished with the remaining pistachios, saffron and rose petals.
