In a heavy pan, add ricotta cheese. Cook while stirring continuously so that it doesn't stick to the bottom or burn. You will notice that it will start getting thicker as the water content in the cheese is slowly evaporating. This will take a little bit of time as we will cook on medium heat.
Once the cheese has thickened, add ghee, milk & almond powder. Mix well for a couple of mins.
Now add cardamom powder and condensed milk to it and cook for additional few minutes while stirring it continuously
You will see the mixture will come together off the pan, which is when it is ready to spread on a cake pan or a thaali
Grease the baking pan with butter or ghee, before spreading the mixture.
Using a flat spatula, pat the mixture to get an even layer. Sprinkle slivered pistachios and rose petals at this time and press it down using the spatula again.
Put it in the fridge to set for a few hours. Once it is set, you cut it into the desired shape and serve.