Take a heavy bottom pan.
Add butter,white chocolate chips and condensed milk. Cook on low flame till all combined.
Once combined, add warm saffron milk and combine well. Switch off the flame.
Add pistachio, dried rose petals and cardamom powder and combine well.
Transfer the mixture in a square dish lined with baking paper.
Level the mixture with a spatula and garnish with pistachio silvers, dried rose petals and saffron. Press gently.
Refrigerate for 2 hours to set.
Once set, let it come to room temperature.
Cut into squares.
Enjoy !