In a small bowl, whisk together water, milk powder, custard powder, and saffron until smooth. Set this mixture aside for later use. Make sure to stir it every time before using.

In a large mixing bowl (preferably wide-bottomed), smear the softened butter and ghee until smooth using a wooden spoon or spatula. Then add the powdered sugar and mix to combine. No need of any electric equipment.

In another bowl, mix to combine the all-purpose flour, milk powder, custard powder, cardamom powder, and salt.

Gradually add the flour mixture into the butter mixture, folding gently in one direction using a spatula. Once the mixture starts to come together, you may transfer the content on a clean work surface.

Use both hands to gather the mixture to form dough. Be careful not to overmix— We do not need gluten development. The dough should easily break away but not overly crumbly.

Optionally, you may divide the dough into two equal portions to make handling easier and to manage your workspace better. Gently knead each portion and shape it into a round disc. Don’t bother to make it smooth ends. It is okay if the edges crack.

Lightly dust your work surface and rolling pin with flour. Roll out one portion of the dough to an even ½-inch thickness. Instead of rolling back and forth, start from the center and roll outward for a smoother surface. If the dough cracks, don’t worry—gently press it back together with your hands. A bench scraper can help smooth out the edges for a cleaner finish.

Use a 2-inch cookie cutter to cut out the biscuits, then trim away excess dough with a knife. Carefully lift each biscuit using a bench scraper or offset spatula and place them on a greased or parchment-lined baking sheet.

Gather the leftover dough, knead it gently until smooth, and repeat the rolling and cutting process.

Preheat your oven to 170°C (338°F) with top/bottom heat settings.

Pour the prepared milk custard liquid over the biscuits on the baking sheet, ensuring an even coating. Carefully lift the baking sheet and drain the excess liquid back into the bowl from one corner.

Bake the biscuits in the preheated oven for 20-25 minutes or until golden.

Remove from the oven and let them cool on the baking sheet for 5 to 8 minutes before transferring to a wire rack to cool completely.

Repeat the rolling, cutting, drenching, and baking steps with the remaining dough.