1- Prepare the Ghewar Batter:

• In a large mixing bowl, add all-purpose flour (maida) and melted ghee.
• Gradually add cold water while whisking continuously to avoid lumps.
• Add ice cubes to the batter and mix well. This helps in creating a crispy texture.
• The batter should have a consistency suitable for pouring, similar to that of pancake batter.

2- Fry the Ghewar:

• Heat vegetable oil in a wide, heavy-bottomed pan or kadhai over medium-high heat.
• Take a small amount of batter and pour it into the hot oil using a ladle, forming a thin layer.
• Allow it to cook until the edges turn golden brown, then carefully flip it over using a skewer or fork.
• Once both sides are golden brown, remove the ghewar from the oil and drain excess oil by placing it on a wire rack or paper towels.
• Repeat the process with the remaining batter. Make sure to cool down the ghewar completely before proceeding to the next step.

3- Prepare the Malai:

• In a mixing bowl, whip the heavy cream until soft peaks form.
• Add powdered sugar, cardamom powder, and saffron strands. Mix well until the sugar is dissolved and the mixture becomes thick and creamy.
• Chill the malai in the refrigerator until ready to use.

4- Assemble the Malai Ghewar:

• Place a layer of ghewar on a serving plate.
• Generously spread a dollop of malai (cream) on top of the ghewar.
• Repeat the layers, stacking more ghewar and malai alternately, until desired height is achieved.
• Garnish the top with slivered almonds and pistachios.

5- Serve:

• Malai Ghewar is best enjoyed chilled. Serve immediately and relish the delightful combination of crispy ghewar and creamy malai.