Prepare sphagetti as directed on the packet but without any salt.

Boil milk in a heavy bottomed and wide pan.

When milk comes to a boil lower the heat and add the nuts, and sphagetti pasta.

Let it cook till all the milk is almost absorbed and also turned to a very light pinkish color ( Just a tinge. Those of you who prepare kheer the milk has to be cooked the same way and has to be thickened as in kheer)

Mix powdered sugar.

Add elaichi powder and mix well.

Garnish with chopped nuts .

Serve hot or cold.It tastes good both ways.