Sahlab with Rose Petals and Pistachios

Preparation Steps

1. Heat the milk in a saucepan and add cardamom, sugar, cinnamon, and cloves. Heat until sugar dissolves.
2. Remove from heat and stir in pistachios and rose petals. Let steep for 10 minutes.
3. Strain mixture through a fine-mesh sieve and discard solids.
4. Return the mixture to the saucepan and add butter, rose water, and saffron threads. Heat until butter melts.
5. Pour into small cups or bowls and serve warm.
6. Garnish with additional pistachios and rose petals if desired.
7. Serve with sugar cubes and a sprinkle of cinnamon.
8. Refrigerate leftovers and reheat before serving.