Preheat your oven to 350°F (175°C). Dry roast pistachios for 3-4 minutes until fragrant. Cool, chop, and set aside.

In a bowl, combine melted butter and whole milk. Stir in yogurt, then gradually mix in cake mix and cardamom. Fold in chopped pistachios and food color.

Pour batter into a greased 9x13 inch baking dish. Bake for 30 minutes until a toothpick comes out clean. Cool completely.

In another bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, cardamom, and blended pistachios. Reserve 1 cup for serving later.

Poke cooled cake with a fork and pour milk mixture over it. Cover and refrigerate for at least 6 hours, preferably overnight.

Beat heavy whipping cream until stiff peaks form, adding powdered sugar to taste. Be careful not to over-beat.

Spread whipped cream over the chilled cake, garnish with extra pistachios and rose petals, cut into squares, and serve.