take 100 gm ghee and keep it in freezer till it freeze. after 15 minutes take it out and pour it in broad vessel. put ice cubes and beat with the help of palm.
when ghee becomes creamy check whether ice cubes remains in it or not. if ice cubes are there then remove them.
add maida. cornflour. and milk and mix properly. add water and mix continuously so there is no lumps formed. batter for ghevar is ready.
in a non stick pan cook the sugar with one cup of water. stir till the sugar dissolved and attains a one stirring consistency. remove from heat. add kewra essence.
take a deep and heavy bottomed pan. pour sufficient ghee and keep on medium flame. when the ghee is hot enough pour one ladle of batter into the center of the pan in a thin stream.
when thebatter settles down pour an another ladle of batter into the pan. make a hole in the center of the ghevar with a thin wooden skewer and pour another ladleful of batter into the hole.
increase the heat and cook the ghevar when the center is firm and cooked. gently pull out the ghevar from the pan with a wooden skewer inserted in the middle.
hold it over the pan till most of the ghee drains away. immerse in the sugar syrup for 10 minutes. drain and place on a plate.
to make malai heat milk .sugar. cardmon powder and saffron and reduce to half cook till it thickens. top the malai on the ghevar and garnish with chopped nuts