Preheat oven to 180° C.
Slice 4-5 strawberries thinly and divide them equally into 4 ramekin moulds.
Place a muslin cloth over a small bowl and pour yogurt over it. Gather the edges together and squeeze so that excess moisture drains away.
Transfer the thick yogurt into a large bowl, add condensed milk, fresh cream, rose syrup and strawberry crush and mix well.
Place a fresh rose petal over the strawberries in each ramekin mould, pour the yogurt mixture over till the top. Place another rose petal on top.
Place the moulds in a deep tray, pour some water into it, keep the tray in the preheated oven and bake for 12-15 minutes. Check to see if the yogurt has set.
Take the moulds out of the oven, cool down to room temperature, chill in the refrigerator for 3-4 hours.
Slice remaining strawberries, arrange them over the baked yogurt and serve chilled.