In a deep mixing bowl, add the yogurt, condensed milk, and heavy cream. Whisk until the mixture is smooth.
Soak a pinch of saffron in 1 tablespoon of warm milk for a few minutes. Add the saffron milk and whisk until everything is well combined.
Divide the mixture evenly among oven-safe glasses or ramekins.
Place the glasses or ramekins in a baking dish. Top with saffron strands. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the glasses or ramekins. Bake at 320°F (160°C) for approximately 15 minutes, or until the yogurt is just set.
Remove from the water bath and allow the cups to cool completely at room temperature. Refrigerate for 2–3 hours, or until thoroughly chilled.
Once chilled, garnish with chopped pistachios and rose petals. Serve cold.
