Dissolve 2 tbsp custard powder in 4 tsp of water and keep aside.
Heat 1 tsp ghee in pan, add the vermicelli and saute 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.
Fill this 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 the chilled kulfi immediately. Relish the delish endlessly. Plz try once
