Spare half cup milk and add saffron in the rest of the milk and let it boil, after one boil turns the flame on slow.
On the other side heat ghee in a pan, roast vermicelli till it turns ti golden brown.
After a few minutes of simmering, milk starts thickening, add roasted vermicelli, mix and cook for 5-7 minutes more so they cook properly.
Add sugar, mix and cook more for a couple of minutes.
Now dilute custard powder in the spared milk and add it into the vermicelli milk and cook for 5-7 minutes more. After adding custard it will thick. Add chopped dryfruits and turn off the heat.
Once it comes to room temperature, chill it in a refrigerator.
Serve chilled.
