In a pan, on medium heat add ghee and let it melt. Once it melts add all the nuts and saffron. Roast for 2 minutes until lightly golden. Add vermicelli to it and roast for further 2 to 3 minutes. Add milk and bring it to boil while stirring occasionally.

Cook for 3 to 4 minutes until vermicelli is cooked and starts floating on top. Add sugar and cardamom powder and cook for further 2 minutes.
Mix 2 heaped tablespoon of custard powder with 2 tablespoon cold milk and stir to make a smooth paste. Add in the remaining milk and stir until incorporated.
Add custard to the boiling milk while stirring continuously.

Cook for around 3 minutes. Turn off the gas and transfer in a bowl. Keep stirring occasionally for 5 minutes otherwise it will form a film on top. Let it cool completely.

Once it cools completely add mango puree to it and half of chopped mangoes. Mix well. In a dessert cup half fill with cooled vermicelli and add a layer of chopped mangoes. Top it up with vermicelli and garnish with chopped mangoes and nuts. Refrigerate until cool.
Enjoy