Prepare the jellies

• Dissolve the strawberry jelly powder in boiling water and pour into a flat dish.
• Dissolve the mango jelly powder in boiling water and pour into another flat dish.
• Chill until fully set, then cut into small cubes.

Toast the nuts

• Lightly toast the chopped cashews, almonds and pistachios in a dry pan until fragrant.
• Set aside, keeping some pistachios for garnish.

Cook the vermicelli

• Bring part of the milk to a boil with the cardamom pods.
• Add the colorful vermicelli and simmer until softened.

Make the custard

• Dissolve the custard powder in the remaining milk until smooth.
• Pour into the simmering milk and stir continuously until thickened.
• Add the sugar and cook until dissolved.

Cool and fold in

• Remove the cardamom pods and let the custard cool completely.
• Fold in the thick cream, then the fruit cocktail, jelly cubes and toasted nuts.

Chill and serve

• Pour into a serving dish and refrigerate until well set.
• Garnish with jelly cubes and pistachios before serving.