In a mixing bowl take butter and sugar, beat it nicely for 2-3 minutes.
Then add condensed milk, Gulkand and rose essence and fresh cream and mix nicely.
Sieve the maida with baking powder, baking soda and slowly add this mix to the wet ingredients and gradually add milk and make a nice batter.
Then add 1tbsp pistachios to the batter, lightly fold them and pour the batter into a greased and lined baking tin and sprinkle the remaining pistachios on top and bake the cake over 180°c for 30-35 min on lower rack, both coil on.
After 30 minutes insert a toothpick and check, if it comes out clean the cake is baked, take it out of the oven and cool it on a wire rack for 30minutes and then unmould it and again cook it for another 30 minutes on a wire rack. Then slice it and serve.
