Lets start making custard first.
Boil milk in a vessel.
Dissolve custard powder in cold milk .
Add this to the boiling milk.
Add sugar and keep stirring till the mixture thickens.
Off the flame and let this cool.
Boil sevaiya in a vessel till soft.
Drain extra water and collect sevaiya in a bowl.keep aside.
For making boondi...take a bowl..add gram flour and water,prepare semi flowing batter of it.
Let the batter rest for ten minutes
Boil sugar syrup in another bowl till you get one string consistency.
Add saffron water and cardamon powder to the sugar syrup .keep aside.
Lets start making boondis.heat ghee for frying in a wok.
Place the perforated laddle 8" above the frying ghee..pour the laddle of gram flour batter on it...you will notice that small round boondis will fall down in the ghee drop by drop.
Keep the perforated laddle aside..fry the boondis for just 30 sec as you need them soft
Remove the boondis from ghee and transfer them into sugar syrup.
Repeat the same process for rest of the batter.
Mix the boondis in sugar syrup well so that they get soaked well.
Now lets start making chikki.
Roast dry fruits and peanuts in a pan.keep them aside.
Heat jaggery in a pan.once you see bubbling in it,keep stirring...add roasted dry fruits and peanuts...mix the mixture well and off the flame.
Transfer the mixture on the greased platform . spread them evenly.let it rest for ten min.
Lets assemble all in shot glasses..
Mix custard and sevaiya .Pour laddle of the mixture in each glass.
Put 1 tsp of sweet boondis in each glass forming next layer above custard sevaiya.
Crumble the chikki and put one layer of granules on boondis forming a layer
Cover the granules with another layer of boondis.
Garnish it with cheeries,dry fruits slices,mint leaves, caramelized sugar strips.
Serve cold crunchy munchy custard boondi desert.