Saffron Milk Pudding Recipe

Saffron Milk Pudding Recipe is a classic Indian Milk pudding, flavoured with rich saffron and set with the help of gelatin. Most Indian households make this dessert. as the ingredients are easily accessible and found in our kitchen pantry.

Saffron Milk Pudding Recipe
1431 ratings.

Saffron Milk Pudding is a milk based dessert made with milk and saffron It is very tasty and easy to make dessert for any occasion. These saffron strands, not just lends colour to the dessert but also leaves its flavour and aroma when infused in the milk.

This Saffron Milk Pudding is a dessert recipe that all Indians appreciate. 

So this Diwali, make this dessert at home and impress your guests. You can also serve it as a dessert after your meal. 

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

If you like this recipe, you can also try other Pudding recipes such as

  1. Caramel Bread Pudding Recipe
  2. Figs and Muesli Bread Pudding Recipe
  3. Quick Microwave Chocolate Pudding Recipe

Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M


4 Servings


  • 2 cups Milk
  • 1/2 cup Sugar , granulated
  • 2 tablespoons Custard powder
  • 2 tablespoons Gelatin
  • 4 tablespoons Hot water
  • 2 teaspoons Whole Almonds (Badam) , powdered (grind 1/4 almonds in a mixer grinder at medium speed)
  • 1 teaspoon Rose water
  • Kewra essence , a drop
  • 1 teaspoon Saffron strands

How to make Saffron Milk Pudding Recipe

  1. To begin making the Saffron Milk Pudding, add the gelatine into a bowl, pour hot water and stir. Wait for few minutes until gelatin dissolved completely.

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

  3. Heat rest of the milk into a saucepan by adding granulated sugar, saffron, and  almonds powder. Stir and keep boiling until sugar dissolves completely.

  4. 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.

  5. Again heat this mixture for 2 minutes at medium flame. Do not boil, just heat it. 

  6. Remove the mixture from heat and let this mixture cool down. 

  7. 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 .

  8. Before serving, take out the pudding from fridge, loosen the sides with a knife, invert upside down on a plate.

  9. Serve Saffron Milk Pudding as a dessert after your festive meal of Aloo Gobhi Matar Ki SabziBoondi Raita and Puri.

Saffron Milk Pudding Recipe is part of the Festival Recipes Contest