Add the milk to a larger pot (ideally a bottom-heavy one) salt, sugar, the slightly crushed cardamon pod, and the dry macaroni pasta.
Cook the pasta in the milk over medium/low heat for about 20-25 min stirring occasionally.
While you keep an eye on the milk and pasta giving it a stir every 30-40 seconds, take out the food processor and give the walnut kernels a few pulses until it gets to a couscous consistency.
When the pasta is ready (don’t overcook) take off the heat and set aside for a minute or two. Just allow it to cool a little.
Mix in the ground walnut and plate the pasta. Serve and enjoy. Although I love to have it hot, this is perfectly okay to have it cold too.
Notes
If you’re not a cardamom lover, replace this with vanilla or rum essence. Vanilla pods and seeds would work beautifully here.Ground walnuts - I generally ground these in advance a little more and store them in a jar. It stores well outside for a good 4-6 weeks. Make sure they are good-quality walnuts and do not taste stale. Another tip that I have for you with the ground walnuts is to buy whole walnuts and break them yourself. The ready-shelled walnuts in the shops are normally bruised and most likely will taste stale. It might be luck but in my experience, there was not once that I bought ready-shelled walnuts that did not taste bad, so for me it's hand shelled option without a fail.