This elegant dessert blends the warmth of saffron, the richness of milk, and the sweetness of dried fruits into a smooth, spoonable treat. It’s ideal for serving in individual glass cups, just like in your photo.
🌼 Ingredients (Serves 6–8)
1 liter full-fat milk
3 tablespoons custard powder (vanilla or saffron flavor)
½ cup sugar (adjust to taste)
¼ teaspoon saffron strands (soaked in 2 tbsp warm milk)
¼ teaspoon cardamom powder
¼ cup chopped cashews
¼ cup chopped almonds
¼ cup golden raisins
2 tablespoons chopped pistachios (for garnish)
1 tablespoon rose water (optional, for aroma)
🧑🍳 Instructions
Soak saffron: Warm 2 tablespoons of milk and soak saffron strands for 10 minutes.
Prepare custard slurry: In a small bowl, mix custard powder with ½ cup cold milk until smooth. Set aside.
Boil milk: In a heavy-bottomed pan, bring the remaining milk to a gentle boil. Stir occasionally to prevent sticking.
Add sugar and cardamom: Once boiling, reduce heat and stir in sugar and cardamom powder. Mix well.
Add custard slurry: Slowly pour in the custard mixture while stirring continuously. Cook on low heat for 5–7 minutes until thickened.
Add saffron milk and rose water: Stir in the soaked saffron and rose water. Simmer for 2 more minutes.
Add dried fruits: Mix in chopped cashews, almonds, and raisins. Cook for 1–2 minutes, then turn off the heat.
Cool and set: Pour the custard into individual glass cups. Let cool to room temperature, then refrigerate for at least 2 hours.
Garnish and serve: Before serving, sprinkle with chopped pistachios and a few saffron strands.
🍽️ Serving Suggestions
Serve chilled as a standalone dessert or alongside spiced tea.
For extra indulgence, top with whipped cream or a drizzle of condensed milk.
You can layer it with sponge cake or vermicelli for a fusion trifle.
🧠 Tips for Success
Use full-fat milk for a creamy texture.
Stir constantly while adding custard to avoid lumps.
Customize dried fruits based on availability—figs, dates, or apricots work beautifully.
Make ahead: This dessert sets well overnight and tastes even better the next day.
