Heat 1 tbsp. ghee in a pan and roast the breadcrumbs 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, pinch of colour, rose water and the chopped pistachios till the sugar melts.
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 greased serving dish. Garnish with the remaining pistachios and saffron strands. Cut into desired shapes once it cools down and serve.