Add ghee and a few ice cubes in a bowl. Mix until the ghee solidifies and becomes butter-like.

Remove the ice cubes and add in the flour & besan along with a pinch of salt. Crumble the flour, add in the cold milk and water, and whisk to form a batter.

Add cold water as needed to form a very thin and flowy batter. Strain the batter to remove any lumps and transfer it to piping bag.

 Meanwhile, heat some ghee or oil for deep frying. Once the oil reaches 180C/350F, pour the batter from a height into the centre of the frying pan.

Repeat the pouring process at least 7-8 times until the ghewar feels thick enough to hold itself. 

Make an indent with the back of a wooden spoon in the centre of the ghewar to create a hole while it’s frying. Once golden brown, take it out of the oil and place it on a wire rack.

For the sugar syrup, cook the sugar and water along with some cardamom pods until it reaches a 1 string consistency. Add in the lemon juice along with some rose water and mix it in.

Place the ghewar on a serving plate, top it up with some sugar syrup and rabdi. Garnish with chopped pistachios, rose petals, and silver vark.