Pressure cook the pasta in sufficient water along with 1 tsp. ghee for one whistle. Drain and keep aside.
In a pan bring the milk to a boil and simmer on a low flame for 4-5 minutes. Add the gulkand, paneer, sugar, milk powder, 2 tbsp. chopped pistachios and cardamom powder.
Mix everything well and add the boiled pasta. Continue to simmer by stirring at intervals till the kheer turns slightly thick and you get the desired consistency. Add the rose water and switch off the flame.
Garnish with remaining pista, saffron and rose petals. Serve in individual bowls for an after meal treat.
