Step 1 Bring the milk and condensed milk to a boil in a saucepan over medium heat and simmer 15 minutes. Add the seviyan, almonds and pistachios and return to a boil. Reduce the heat to low and simmer 20 minutes, stirring occasionally. Halfway through, stir in the rose essence. The dish should have the consistency of a thin porridge.
Step 2 Transfer to a serving bowl and sprinkle the saffron evenly over the surface while still hot.