Lab-e-Shireen Dessert

Cook the vermicelli by boiling it in a saucepan with water over medium-high heat until it is soft, about 5 to 10 minutes. Drain, rinse with cold water, and set aside.

Prepare the jelly crystals following the package directions. Let it set and cool completely, then cut into small pieces.

Mix ½-cup milk with custard powder in a small bowl and set aside.

In a separate pot, bring the remaining 6-cups milk and sugar to a boil over medium-high heat. Gradually add the custard powder mixture while stirring, and cook until the custard thickens, about 3 to 4 minutes. Add the cooked vermicelli and nuts, then remove from heat and let it cool completely.

Once the custard is at room temperature, stir and check its consistency. It should be loose enough to sip with a spoon but thick enough to coat it. If too thick, whisk in ½ to 1-cup of heavy whipping cream to adjust the consistency.

Carefully fold in the fruits and prepared jelly crystals. Chill in the refrigerator until serving.