Lab-e-Shireen

Make the jelly first. Tip the jelly crystals into a heatproof bowl, pour in 500 ml boiling water and stir for 2 minutes until fully dissolved. Pour into a shallow dish and leave to cool, then refrigerate until firm, about 2 hours.

Melt the ghee in a small pan over medium heat. Add the broken vermicelli and stir for 1–2 minutes until it turns a shade deeper golden.

Pour in 400 ml water and bring to a boil. Simmer for 4–5 minutes until the strands are soft but still hold their shape. Drain in a sieve, rinse under cool water and set aside.

Mix the custard powder with 150 ml of the cold milk in a cup until there are no lumps.

Heat the remaining 850 ml milk with the sugar in a large saucepan over medium heat. Stir until the sugar dissolves and the milk is steaming, just before it boils.

Lower the heat and slowly pour in the custard paste, whisking all the time. Cook for 5–6 minutes, stirring, until the custard thickens enough to coat the back of a spoon. Stir in the cardamom.

Pour the custard into a large bowl. Press cling film onto the surface to stop a skin forming and cool to room temperature, then chill for 1 hour.

Cut the set jelly into small cubes. Toss the banana and apple with the lemon juice so they stay pale.

Whisk the chilled cream lightly, just until it thickens slightly, then fold it into the cold custard until smooth.

Gently fold in the vermicelli, jelly cubes, banana, apple, grapes, fruit cocktail and half the pomegranate seeds. Cover and refrigerate for at least 2 hours, until well chilled.

Serve cold in bowls or glasses, topped with the almonds, pistachios and remaining pomegranate seeds.