Preheat the oven to 350°F and grease a 9×13-inch baking dish with some of the melted butter.,

Take two sheets of phyllo dough at a time, crinkle them like an accordion, and place them into the baking dish. Repeat this process until the dish is filled. Keep the unused phyllo covered with a damp towel to prevent it from drying out.,

Bake the crinkled phyllo dough for 10 minutes. This helps to keep the dough from getting soggy when you add the toppings later.,

Remove the dish from the oven and pour the melted butter evenly over the crinkled dough. Return to the oven and bake for another 12 minutes, until the dough turns golden and crispy.,

While the dough bakes, make the custard by whisking together the milk, eggs, 1 cup of sugar, cardamom and vanilla. Make sure the mixture is fully combined.,

Once the phyllo has finished its second bake, remove the dish from the oven and pour the custard mixture over the top. Return the dish to the oven one more time and bake for about 40 minutes, or until the custard is set and the top is golden brown.,

While the cake bakes, prepare the syrup. In a small saucepan, combine the remaining 1 cup of sugar with ¾ cup of water. Bring the mixture to a boil, then reduce to a simmer for about 10 minutes, or until the syrup thickens. Stir in the rose water, and let the syrup cool completely.,

When the cake is done baking, take it out of the oven and immediately pour the cooled syrup over the top, allowing it to soak into the cake.,

Before serving, garnish with crushed pistachios.