In a saucepan, boil the water and sugar for around ten minutes or till the sugar is completely melted. Add the cardamom and rose water and switch off.

Side by side, in a large saucepan, melt the butter. Toast the rice flour till it is well done and a nice aroma comes, around 10 minutes. Switch off the flame.

Pour the hot sugar syrup into the rice flour and constantly whisk till well combined.

Keep back on to a minimum flame and cook till the sweet starts leaving the saucepan when stirred.

Pour into a small pan, sprinkle with the pistachios. Allow it to cool.

You can either cut or scoop and enjoy it with a cup of black tea!