Combine together warm milk and saffron in a bowl. Set aside for 10 minutes.

Place milk, condensed milk, saffron milk and ground cardamom in a saucepan over medium heat-high heat.

Bring to a boil.

Simmer for about 5-10 minutes or until slightly thickened.

Allow to cool completely. Set aside.

Using an electric hand mixer or stand mixer with a whisk attachment, whip cream for about 3-4 minutes or until soft peaks form. Set aside.

Place mascarpone cheese, condensed milk, saffron milk, rasmalai cream and sugar in a bowl.

Using the mixer with whisk attachment, beat for 2-3 minutes or until smooth and creamy. Fold in whipped cream. Set aside.

Working one at a time, dip the ladyfinger biscuits in rasmalai cream, and arrange at the bottom of a 8” x 8” baking dish in a single layer.

Break the biscuits in halves as needed to fill in any gaps.

Top with half of mascarpone filling.

Repeat with the remaining ladyfinger biscuits and mascarpone filling.

Cover with a plastic wrap and let chill in the refrigerator for at least 4 hours or overnight.

Before serving, decorate with chopped pistachios and rose petals.

Slice or scoop to serve.