Take ghee in bowl and add ice and whisk it with fingers

As soon as ghee turns white and creamy discard ice

Add all purpose flour in three parts

Add chilled water and make batter,it should be lumps free batter

Add gram flour and lemon juice

The consistency of batter should be thinner than dosa batter

Keep ghee for frying

Ghee should be very hot

Pour batter into sauce bottle

Pour as ghee becomes hot,pour at a time and take pause for 3-4 seconds after each pour

You will see the batter automatically goes in sides and a hole is created in between the Ghewar,pour at least 40 times so Ghewar will come out thick

As soon as it turns golden scratch lightly from sides and remove slanted

Remove on wire rack

Add sugar and water to a pan and dissolve it

Take one boil and add saffron and cardamom powder

Pour this sugar syrup on fried Ghewar

Garnish with silver foil and almond and pistachios slivers

Serve immediately

Pour syrup while serving,these can be kept in airtight container for 15 days