Add gelatin to a bowl, pour in hot water, and stir until dissolved.

In a separate bowl, mix custard powder with 1/4 cup of milk to form a smooth paste.

Heat the remaining milk in a saucepan with granulated sugar, saffron strands, and powdered almonds.

Stir until sugar dissolves completely and the milk comes to a boil.

Remove from heat and add the custard powder mixture, dissolved gelatin, rose water, and kewra essence.

Stir continuously to combine.

Heat the mixture again for 2 minutes on medium flame, but do not boil.

Remove from heat and let the mixture cool down.

Pour the mixture into individual bowls or a large bowl through a strainer.

Let it set at room temperature for 1 hour, then refrigerate for at least 2 hours.

Before serving, loosen the sides with a knife and invert onto a plate.