Pre heat the oven at 180 deg C
In a bowl, add the yogurt, condensed milk and saffron milk and whisk together.
Add the crushed cardamom and whisk well.
Tip the yogurt mixture to an ovenproof dish and tap the dish gently on the counter.
Arrange a few strands of saffron on top (around the centre).
Cover the dish with a piece of aluminium foil.
Take a baking dish (bigger than the one you are baking the yogurt in) and add some water in it.
Place the baking dish with the yogurt in the bigger dish. The water should come up to about a quarter of the way up. At this stage, add more water if needed to come up to the desired level.
Place the dish in the centre of the pre heated oven and bake for 50 minutes.
Remove from the oven and carefully take the dish out of the water bath.
Remove the foil and bring to room temperature.
Chill for at least four hours or overnight before serving.
To serve, spoon the yogurt into bowls and add some chopped pistachios on top.