1. Saffron threads (8–10, plus extra for garnish)
2. Warm milk (2 tablespoons)
3. Flour (1½ cups)
4. Baking powder (1 teaspoon)
5. Butter (½ cup)
6. Sugar (¾ cup)
7. Eggs (2)
8. Milk (½ cup)
9. Vanilla extract
10. Sliced almonds, pistachios, and edible rose petals (for garnish)

Bloom Saffron: Steep 8–10 saffron threads in 
2 tablespoons of warm milk for 10 minutes until the milk 
turns rich golden and fragrant.

Prepare Batter: In a bowl, mix 1½ cups flour, 1 
teaspoon baking powder, ½ cup butter, ¾ cup sugar, 
2 eggs, ½ cup milk, vanilla, and the bloomed saffron 
until smooth.

Bake: Pour into a greased cake pan and bake at 180°C 
(350°F) for 30–35 minutes until golden and a toothpick 
comes out clean.

Garnish: Cool completely, then decorate with sliced 
almonds, pistachios, edible rose petals, and a few 
saffron strands before serving.

1. Saffron threads (8–10, plus extra for garnish)
2. Warm milk (2 tablespoons)
3. Premium vanilla ice cream (2 cups)
4. Chilled milk (¼ cup)
5. Honey (1 tablespoon)
6. Cardamom powder (½ teaspoon)
7. Chopped pistachios, almonds, and edible rose petals (for garnish)

Bloom Saffron: Soak 8–10 saffron threads in 
2 tablespoons of warm milk for 10 minutes to release 
their rich aroma and vibrant golden color.

Prepare Base: Blend 2 cups premium vanilla ice 
cream, ¼ cup chilled milk, 1 tablespoon honey, ½ 
teaspoon cardamom powder, and the bloomed saffron 
until smooth and creamy.

Freeze Briefly: Scoop into serving bowls and freeze for 
10–15 minutes for a firmer, velvety texture.

Garnish: Top with chopped pistachios, almonds, edible 
rose petals, and a few saffron strands. Serve 
immediately for a luxurious royal dessert.

1. Saffron threads (8–10, plus extra for garnish)
2. Warm milk (2 tablespoons)
3. Whole milk (2 cups) 
4. Cornstarch (2 tablespoons)
5. Sugar (¼ cup)
6. Vanilla extract (½ teaspoon)
7. Chopped pistachios, toasted almonds, and edible rose petals (for garnish)
   

Bloom Saffron: Soak 8–10 saffron threads in 
2 tablespoons of warm milk for 10 minutes to unlock 
their rich aroma and brilliant golden color.

Prepare Pudding: In a saucepan, whisk 2 cups whole 
milk, 2 tablespoons cornstarch, ¼ cup sugar, ½ 
teaspoon vanilla, and the bloomed saffron. Cook over 
medium heat until smooth and thick.

Chill: Pour into serving glasses and refrigerate for 2–3 
hours until perfectly set and silky.

Garnish: Finish with chopped pistachios, toasted 
almonds, edible rose petals, and a few saffron strands 
before serving chilled.