In a microwave-safe bowl, add the milk and microwave it for 4 to 5 minutes. Keep stirring it every 2 minutes, and this ensures it doesn't overflow. Now add the saffron strands, sugar, and custard powder. Mix it vigorously with a hand whisk and make sure there aren't any lumps. Alternatively, you can take out ¼ cup of milk, mix the custard, and then add it to the remaining milk.
Now microwave this custard milk for 1.5 to 2 minutes. It will thicken slowly. As it cools down, the mixture will thicken. Let it cool for 10 minutes; if the mixture hasn't thickened to your desired consistency, microwave for a couple of minutes. Let the custard sauce cool down to room temperature.
Meanwhile, chop the fruits. Add to the room temperature custard sauce. Mix well and refrigerate. Just before serving, drizzle some rose syrup and top it up with pomegranate arils and grapes if using.
Tips for perfect fruit custard
Make sure you mix the milk and custard powder well for creamy fruit custard. Use a hand whisk to mix the sauce thoroughly.
Let the fruit custard come to room temperature before adding the fruits.
The custard cook time depends upon the microwave power. The milk has to be warm before adding the custard powder, and after adding the custard powder, you need to cook for two to three minutes until it thickens.
For 1 cup of milk, you can add 1 to 1.5 tbsp of custard powder but not more than that.
I don't add melons and citrus fruits to my custard. Also, I add pomegranates and grapes only before serving. You can add dried fruits and nuts along with fresh ones.
Bring the milk to boil, and when it is frothy, reduce the heat to low. Take out ¼ cup of milk and add the custard powder and mix it without lumps. Now add this to the milk. Add the sugar and saffron as well. Mix well and cook till it thickens. Turn off the heat and let it cool. Then add the fruits of your choice and refrigerate and serve chilled.