• National Vanilla Custard Powder                    4 tbsp
  • Milk                                                                      1 litre
  • Cream                                                                  ½ cup
  • Khoya                                                                   ½ cup
  • Condensed milk                                                 6 tbsp
  • Sugar                                                                    6 tbsp
  • Zafran threads                                                    ¼ tsp
  • Bite size colour full chum chum sweet           ½ kg
  • Chandi ka wark                                                   3-4 wark
  • Almond, pistachios, kajo roughly crushed     4 tbsp


  • Combine national vanilla custard powder, milk ½ cup and sugar in a small jug. Stir until smooth
  • Place custard mixture and remaining milk in a saucepan over medium low heat, stirring constantly until custard comes to boil and slightly thickens.
  • Keep stirring for 2-3 minutes
  • Turn off the heat
  • Add condensed milk, cream and stir well
  • Let it cool
  • When it comes to room temperature add zafran, crumble khoya and chum chum and mix gently
  • Serve in a clay pot or your desire serving dish
  • Decorate with chandi warq and nuts

(you can add more or less sweet according to your taste buds)