Kuwaiti halwa (scented caramel)

Instructions

1. In a large saucepan, melt the sugar in the water over low heat, then bring to a boil until you get a thick syrup.
2. Add the saffron and half the ghee, then gradually whisk in the cornstarch to avoid lumps.
3. Stir constantly over medium heat for 40 to 50 minutes, until the mixture pulls away from the sides and turns amber.
4. Add the remaining ghee little by little, continuing to stir.
5. Off the heat, mix in the cardamom, rose water and half the pistachios.
6. Pour the mixture into a greased mold and smooth the surface with an oiled spatula.
7. Decorate with the remaining pistachios and let cool completely before cutting into squares.