Nimish

Warm the milk a bit and soak the saffron strands. I let it sit there until the milk went yellow.

In another bowl, whip the cream until soft peaks start to form.

Don't over whip the cream! :) Next add in the icing sugar, the rose water and finally the saffron infused milk along with the strands.

Mix it all together and pour them into serving bowls. Let it sit in the fridge for a few hours before serving.

Garnish with chopped or ground pistachios, and if you like to go all fancy, maybe add a edible silver leaf (which ofcourse I did not have hahha)