Ingredients (Serves 4)
For the Custard:

• 3 cups whole milk
• 4 tablespoons Saffron Firni
• ½ cup sugar (adjust to taste)

For the Layers:

• 1 cup granola (your choice of nutty or honey-based)
• 1 cup fresh raspberries (or mixed berries)

Step 1: Make the Custard
1. In a saucepan, whisk together Saffron Firni, sugar, and ½ cup of the milk until smooth (no lumps).
2. Slowly whisk in the remaining milk.
3. Place over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes).
4. Remove from heat and stir in vanilla.
5. Let cool slightly, covering with plastic wrap directly on the surface to prevent a skin from forming.

Step 2: Assemble the Cups
1. In the bottom of each glass cup, add 2–3 tablespoons of granola.
2. Pour or spoon the warm custard over the granola, filling each glass about ¾ full.
3. Let chill in the refrigerator for 2–3 hours, until set.

Step 3: Garnish & Serve
1. Top each custard glass with fresh raspberries.
2. Optionally, drizzle with honey or sprinkle with extra granola for crunch.
3. Serve chilled.