Take milk in a heavy bottom pan on medium heat, once it starts boiling lower the heat to medium-low.

When the cream layer is formed on top, collect with spatula and stick to the side of the pan.

Keep collecting and sticking the cream layers.

Once the milk is thick and 1/3 of the quantity, add sugar and saffron.

After 5 minutes, switch off the flame.

Now scrap off all the cream from the sides of the pan.