For walnut crunch:- in a pan take sugar and keep on flame. Add 1-2 teaspoon water. Stir it. Cook till sugar melts and turns in golden brown colour. Cook for another 1-2 minutes. Then add walnut pieces and mix them. Switch off the flame.

Spread mixture onto aluminum foil or greased thali soon. Rest for some time. It turns hard like Chikki. Then break into big pieces with hand. Break again with a rolling pin on the rolling pan. Walnut crunch is ready. Keep aside.

In a vessel take the milk and bring it to boil on low flame. Keep stirring in between. When comes to a boil add sugar. Keep stirring. Boil for 10-12 minutes. Meanwhile, mix cornflour into 1/2 cup milk and make lump free mixture.

Add into boiling milk and stir continuously until milk thickens. Switch off the flame and cool down completely at room temperature. Pour into an airtight container and keep in the fridge for 4-5 hours or until set well.

Now transfer the milk mixture into the vessel. Add whisked fresh cream, butterscotch essence, and orange food color. Blend with a blender. Add prepared walnut crunch (keep some aside for garnish) and pour the mixture into an air-tight container. Put again for 5-6 hours in the fridge.