Making sugar syrup:-
In a pan add sugar and water and bring it to boil. Add the lemon juice and let it boil for further 2 minutes. Turn off the gas and add rose essence to the syrup. Mix well.

Baking the cake:-
Preheat oven to 160C.
Grease a tin with little ghee and dust flour to it.
Warm the remaining 2 tablespoon milk in microwave for 10 seconds and add saffron to it. Set aside.

Sieve sugar, milk powder, plain flour, semolina, baking soda and baking powder together.

Mix the condensed milk, ghee and milk together. Add the vinegar and rose essence and mix well. Gradually start adding flour mix and and mix well. Finally add the grated mawa and saffron milk and mix well. Transfer to the greased tin and bake for about 45 to 50 minutes or until the skewer comes out clean.

Remove from oven and let it cool for 15 to 20 minutes. With a skewer make holes in the cake. Drizzle some sugar syrup before removing the cake from the tin. Invert on a rack and drizzle the sugar syrup. Garnish with nuts of your choice. Serve with ice cream or with a cup of tea.