firstly, in a pan heat ½ tsp ghee and roast ½ cup vermicelli.
roast on low flame until the semiya turns golden brown. keep aside.
in a large kadai, heat 4 cup milk and ¼ tsp kesar.
stir well and get the milk to a boil.
add in roasted semiya and give a good mix.
also add ¼ cup sugar and mix well.
boil for 7 minutes or until semiya gets cooked completely.
in a small bowl take 2 tbsp custard powder and ½ cup milk.
mix well making sure there are no lumps.
pour in custard slurry and stir continuously.
cook until the milk thickens and turns creamy.
transfer the custard semiya into a large bowl.
cool completely, and refrigerated for 2 hours.
for serving, take a tall glass, and add 2 tbsp sabja. to prepare sabja, soak sabja seeds in enough water for 15 minutes or until it swells.
add ¼ cup chilled vermicelli custard.
now top with 2 tbsp pomegranate, 5 grapes, 2 tbsp mango and 2 tbsp apple.
further, pour in ¼ cup chilled vermicelli custard.
top with 2 tbsp nuts and 2 tbsp tutti frutti.
finally, garnish with a cherry and enjoy vermicelli custard.