Boil water in a deep vessel and add 1/2 teaspoon ghee and the macaroni pasta.
Keep stirring occasionally to avoid sticking.
When pasta is half cooked, strain in a colander and keep aside.
Meanwhile boil the milk in a deep pan, keep stirring it on low flame until it is reduced to half.
Add the boiled pasta and honey and stir well, let it simmer.
Keep stirring occasionally until the pasta is well cooked and kheer becomes thick. Now add Saffron, coconut powder, chopped almonds and cashews and cardamom powder and mix well.
Switch off the flame your delicious macaroni pasta payasam or kheer is ready to serve.
Garnish with chopped pistachios and saffron.
Serve the pasta kheer hot or chilled as per the choice
