Boil 3/4 cup water in a bowl, add macaroni. No oil or water should be added
Cook macaroni al dente. Drain excess water. Keep it aside
Fry cashews in 2 tbsp ghee until golden brown. Keep it aside
In same pan, add 4 tbsp ghee
Add semolina and saute until aromatic. keep it aside
In seperate pan, boil milk and remaining water
Add saffron or food colouring
Add Macaroni to pan containing semolina and gently mix
Add boiling milk solution into semolina pan and mix well until lump free
Cook until halwa starts thickening
Add sugar and mix well
Add cashews and cardamom. Mix well
Add remaining ghee and mix well. keep cooking until halwa reaches desired consistency
Serve warm