Pre heat the oven to 180C for 20 minutes.
Line the filo pastry sheets and bake till crisp for 15 minutes, set aside for cooling
Mix together milk, butter, cream, sugar, vanilla, cinnamon, cardamom, rose petals, saffron and bring to a boil. Simmer for 2-3 minutes and set aside for cooling.
Once both the milk and pastry sheets are cooler, in a large baking dish break half the pastry into smaller pieces and spread. Sprinkle dry fruits and nuts and cover with the rest of the pastry.
Now using a laddle, pour the milk mixture evenly over the pastry. Let it sit for 10 minutes so that most of the liquid gets absorbed.
Bake at 220 C for about 20 minutes.
Serve warm or cold topped with some more rose petals and nuts