Whisk the eggs. Whisk the milk, condensed milk, cardamom powder and rose water. Add the whisked eggs and combine well. Strain and keep aside.
For the caramel sauce - Take a pan & add the sugar. On a medium flame melt the sugar till it's colour changes to dark brown.
Immediately pour in a greased steel tiffin box / ramekin & swirl it around a bit. Keep it aside for a minute for it to set.
Meanwhile pour some water into a pot / steamer / pressure cooker & place a stand on it. Bring it to a boil. Now pour the milk-egg mix into the tiffing box.
Cover it with a lid / aluminium foil & place it in the pot. Steam for 25-30 minutes on a low flame. When it cools down a bit, refrigerate for an hour.
While serving, invert it over a plate and serve, garnished with chopped pistachios.
