Dissolve 2 tablespoons of custard powder in 4 teaspoon of milk and keep aside.
Heat 1 teaspoon ghee in pan, add the vermicelli and sauté for 1 minute or till they turn golden brown in colour.
Take a deep vessel and add 3 cups of boiled milk , add roasted vermicelli and mix well and cook on low flame for about 20 minutes.
Keep stirring from time to time.
Add the butterscotch flavoured custard slurry to the kheer and stir continuously to avoid lumps.
Add the sugar to the cooked milk-vermicelli mixture, mix well and simmer for 5 minutes.
Add the cardamon, chopped dry nuts and saffron milk and mix well and remove from the flame.
Let it cool down to the room temperature.
The mixture is thickened now.
Take kulfi moulds and add some chopped dry nuts.
Now fill the thickened milk mixture in kulfi moulds and freeze it for 6-7 hours.
When set, take out the kulfi moulds from the refrigerator and now to unmould, rub a kulfi mould in between your palms for 1 minute and then unmould it on a plate
Cut kulfi into equal portions and top with mixed dry nuts.
Serve immediately.
Relish the delish endlessly
