Take a heavy bottom vessel, add 1 kg milk to it and boil it on a high flame.Now turn the flame low.
Add saffron leaves into it.Keep stirring the milk so that the milk does not burn.
Add ¼ cup of roasted vermicelli in it and cook on a medium flame for 4-5 minutes.
When the vermicelli becomes slightly soft, add sugar to it and turn the flame low.
Now slowly add custard milk slurry to avoid lumps. Stir continuously to prevent the mixture from sticking to the bottom.
Switch off the gas after 1-2 boil (when custard starts to thicken gradually)
Stir again at some intervals till the custard cools down.Add cardamom powder.
Cover the vessel with plastic wrap or cling film to prevent a thick layer of custard.Keep the custard in the refrigerator for at least 2 hours.
Serve with pomegranate seeds, chopped banana, chopped grapes, chopped mango, chopped apple, or chopped dry fruits as per your taste and choice.
Garnish with a cherry or tutti frutti.