Add the ghee to a large bowl and add few ice cubes to the ghee cream the ghee using hands making sure the ghee get cold with the ice once, the ghee Start getting a little solidified, use your palm to smoothen the ghee and make sure no grain are visible in the ghee.

Add maida to the creamed ghee followed by 1tbsp. Of beson add little water and make a thick batter whip the mixture well for about 5 minutes.

To the whipped batter add the lemon juice and the remaining water to the mixture and form it into a thin batter

Now as the batter is ready it is highly advisable to keep the batter in the refrigerator for about 15_30 minutes until the ghee get heated up.

Once the ghee gets hot enough place the mould into the ghee vessel (if you are using one) and start pouring the batter inside the mould make a little space in the centre so that it become easy to move the ghewar pour the batter every 10-15 second from little height, only in the centre of the pan.

Once you have poured enough batter for the ghewar add hot ghee on top of the ghewar.

As the ghewar are ready and cooling, make the sugar syrup by adding 2 cups of sugar and a little bit of water 2tbsp of kewra water and a pinch of food colour. Cook the syrup in medium high flame for about 3-4 minutes.

Once the syrup is ready, pour it on top of the ghewar and repeat the same once again after 10 minutes.

Garnish with malai, cardamon powder pistachios, almond and serve. !!!!!!!!!!!!