Preheat the oven at 180° C.
Heat a non-stick pan. Add sugar and 2 tbsps water and cook till the sugar caramelizes.
Break eggs into a bowl and whisk for a minute. Add powdered sugar and vanilla essence and whisk well.
Pour the caramelized sugar into ramekin moulds.
Heat ghee in another non-stick pan. Crush the sevaiyaan, add to the pan and sauté for a minute. Add milk and mix well and cook only till the milk becomes a little warm.
Whisk the egg mixture, add the milk mixture to it and whisk again.
Strain the sevaiyaan from the mixture and place them in the moulds over the sugar caramel. Pour the remaining egg mixture over it.
Pour some water in a baking tray. Place the moulds in the tray and bake in the preheated oven for 25-30 minutes.
Take the moulds out of the oven and let them cool down to room temperature. Chill it in the refrigerator for 4-5 hours and serve chilled.