Place the shredded coconut in a heavy bottom pan and add hot milk to it.
Set aside for 30 minutes.
After the mix has rested for 30 minutes, transfer it to a heavy bottom kadhai and place it on medium to low flame.
Cook the mix, stirring it constantly till all the milk has evaporated.
Add the sugar and stir.
Cook constantly till the mix starts sticking to the bottom of the pan.
Add the ghee and mix well.
Once the mixture becomes fudgy and moist, add the saffron, rose water and cardamom powder.
Mix well and spread on a greased thali/pan.
Spread the slivered pistachios.
Once it cools a bit cut into squares.
Alternatively, you can roll the mix in small laddoos and stud them with dry fruit slivers.
Serve warm or cold.
