Remove the seeds from the cardamom pods. In a blender, combine the California Pistachios and the cardamom seeds and process until a paste-like consistency is achieved. In a skillet combine paste, cottage cheese, and condensed milk. Heat mixture over low heat while stirring continuously until mixture is well combined and loosens from the bottom of the skillet. Add one tablespoon of ghee/clarified butter and mix until combined. Place mixture into a well-greased baking tray and refrigerate until set. Garnish with chopped blanched California Pistachios, rose petals, and edible gold leaf. Cut, and serve.