Saffron Milk Pudding Recipe

Step 1: To begin making the Saffron Milk Pudding, add the gelatine into a bowl, pour hot water and stir

Step 2: Wait for few minutes until gelatin dissolved completely

Step 3: Take 1/4 cup milk into a bowl, add custard powder, whisk to make a smooth paste and make sure no lumps will form

Step 4: Heat rest of the milk into a saucepan by adding granulated sugar, saffron, and  almonds powder

Step 5: Stir and keep boiling until sugar dissolves completely

Step 6: Remove this saucepan from heat and add custard powder, gelatine (before adding gelatine, stir it again with fork), rose water, kewra essence and stir continuously

Step 7: Again heat this mixture for 2 minutes at medium flame

Step 8: Do not boil, just heat it

Step 9: Remove the mixture from heat and let this mixture cool down

Step 10: Pour the mixture into each small individual bowl or a big bowl through a strainer, set them first at room temperature for at least 1 hour, then refrigerate for minimum 2 hours thereafter

Step 11: Before serving, take out the pudding from fridge, loosen the sides with a knife, invert upside down on a plate

Step 12: Serve Saffron Milk Pudding as a dessert after your festive meal of Aloo Gobhi Matar Ki Sabzi, Boondi Raita and Puri