Preheat the oven to 375 F and grease a 9-inch cake pan with softened butter
Add the Shree Ganesh saffron threads and 2 tsp of milk in a small saucepan. Boil slowly at a low temperature and then let it cool after some time.
In a large bowl mix the cake flour, 1 cup of the sugar, baking powder and baking soda. Keep aside
In another small bowl, add the Shree Ganesh saffron/milk mixture, remaining milk, egg, rose water, and 1 tsp of vanilla essence in it.
Poke holes evenly in the cake with a wooden pick. Spoon the vanilla syrup over the top of the cake and sprinkle the chopped pistachios over it. Let it cool to the room temperature
Cut the Shree Ganesh Saffron Cake into diamond shapes and then serve