Method:

Boil the milk. Once boiled, add sugar and colored vermicelli.

When vermicelli is cooked, add corn flour to half cup cold milk and add this mixture to the boiled milk.

Keep stirring the spoon.

Once custard becomes dense enough, add condensed milk and kulfa powder mix.

Remove from stove and move to a serving dish.

Freeze jellies and cut into small pieces.

After moving to serving dish, add fresh cream.

Add khoya, fruit cocktail, jellies, cham cham and almonds and pistachios