In a small bowl, add the rose water on top of the saffron strands and set aside. In a saucepan, mix the milk, sugar, cream, and custard powder and cook over medium heat while constantly mixing.
Once the mixture starts to thicken, add the rose water mix. Once it has thickened, add the cardamom, and take it off the heat immediately. Pour into a serving plate or small cups.
Cover it with plastic wrap making sure the wrap is touching the surface of the custard. You could also use coconut and pistachios to cover the surface of your dessert. Before serving, top your plate with rose petals.
You can enjoy the custard warm, or cold. If you prefer it cold, refrigerate for about 4 hours before serving. Enjoy!
Ps- Pistachio lovers: add a handful of ground pistachios into the milk and custard before you start cooking it.
Recipe by: Noor Saif @because.baking