Add crushed cardamom and lemon juice. Bring to a boil, then simmer for 5 to 6 minutes until you get a one string consistency. The syrup should feel slightly sticky between your fingers. Remove from heat and keep aside.

In a large bowl, add all purpose flour, melted ghee, and a pinch of salt. Mix well until the flour looks crumbly.

Add chilled milk gradually and whisk to form a smooth paste. Make sure there are no lumps at this stage.

Now add ice cold water slowly while whisking continuously. The batter should be thin and pourable, similar to dosa batter consistency. Add lemon juice and mix well.

Keep the batter in the refrigerator for 10 minutes. The cold batter reacts better with hot ghee.

Heat 3-4 cups of ghee in a deep kadhai or frying pan over medium to high heat. Place your cylindrical mould (5-6 inches diameter) in the center of the kadhai. The ghee level should reach about halfway up the mould.

Once the ghee is hot (test with a tiny drop of batter, it should sizzle and rise immediately), take the chilled batter. Pour a thin stream of batter from a height of 8-10 inches directly into the center of the mould.

The batter will spread outward and create a lacy, honeycomb pattern. Continue pouring in a thin stream until the mould is filled. This should take 1-2 minutes of continuous pouring.

Let it cook undisturbed for 8 to 10 minutes on medium heat. The ghevar will turn golden and crisp. Do not flip or move it.

Carefully remove the mould and lift the ghevar with a slotted spoon. Drain excess ghee by holding it vertically for a few seconds.

While the ghevar is still warm, dip it completely in the sugar syrup for 2-3 minutes. Let it soak well, then remove and place on a wire rack.

Garnish with chopped nuts and silver leaf if desired. Let it cool completely before serving.