If using raw sugar, grind it into a fine powder.

Crush saffron strands for enhanced flavor and color.

Add both to the dry custard powder mix and whisk to combine thoroughly.

Heat 1 cup of water (or plant-based milk) in a saucepan over medium heat until warm.

In a small bowl, take ⅓ cup custard powder and mix it with 2-3 tablespoon warm water to form a smooth paste. Use a whisk to avoid lumps.

Gradually add the custard paste to the saucepan of warm water, whisking constantly to prevent clumps.

Bring the mixture to a gentle boil, stirring continuously.

For a thicker consistency, add 1-2 tablespoon more custard powder paste while whisking. Allow the mixture to simmer for 1-2 minutes.

Once the custard thickens, turn off the heat.

Let the custard cool to room temperature. If serving cold, transfer it to a bowl, cover, and refrigerate for at least 1 hour.

Before serving, whisk the custard to loosen it if it becomes too thick.