Method        
In a hot deep pan, melt the butter and add vermicelli.        
Stir-fry until it turns golden in color.        
Add 500 ml of milk and cook until the vermicelli is soft. Remove from the pan and set aside.        
In the same pan, add the remaining 500 ml of milk, sugar, rose water, and corn flour. Stir on low heat. Add saffron and mix gently. Continue to heat until the mixture thickens slightly, then remove from the heat and let cool.        
To arrange the tray, brush the tray with butter. Layer half of the cooked vermicelli, spread the cream mixture, sprinkle some pistachios (if 'asta' implies pistachios, as it might be a typo for 'pasta' which doesn't fit the context), and then top with the remaining vermicelli.        
Chill in the refrigerator for 2 hours. After 2 hours, remove, cut into pieces, and serve with mixed berries.        
 

Ingredients

• 500g Vermicelli
• 200g Butter
• 100g Condensed Milk
• 50g Cardamom Powder
• 2g Saffron
• 3ltr Milk
• 100g Sugar
• 50g Rose Water
• 30g Corn Flour
• 50g Mix Berries