Add the coconut milk to a heavy bottom pan and bring to a boil, stirring frequently.
Then add in the maple syrup, rolled oats, cardamom, turmeric, saffron, and salt.
Reduce heat to low or medium, so the mixture is at a low simmer. Let simmer, stirring occasionally, for about 10–15 minutes, or until the consistency of this is creamy and to your liking.
Remove from the heat and add in the rose water and stir well.
Serve sprinkled with a bit of cinnamon, rose petals, chopped pistachios and a bit of condensed milk drizzled on top.