Place the cheesecloth inside a large strainer; place this over a deep bowl. Pour the yoghurt into the cheesecloth; gather the sides of the cloth, twist it lightly to facilitate draining and place the bowl inside a refrigerator. Allow to drain overnight.
The following day, transfer the thick hung yoghurt into a glass bowl. Using an electric beater or hand held whisk, whip the yoghurt for 2 minutes.
Add half of the sugar and continue whipping till dissolved. Taste and add sugar as required (the amount of sugar will vary according to the sourness of the yoghurt).
Next, add the crushed cardamom seeds and the saffron along with the soaking water. Whisk again till blended in thoroughly.
Spoon the yoghurt into glasses and chill till serving time.
Garnish with almond flakes, crushed pistachios and rose petals.