Sieve the maida and take it out in a bowl. Now take ghee and cold milk in another bowl and whisk it well, so it mix properly. Add maida into it and whisk again. The consistency of the batter should be such that if we drip the batter from the spoon, then it should fall like a string.

Heat ghee in a deep vessel. The quantity of ghee should be half of the density of the vessel. Once the ghee heats well, start pouring the maida mixture into the ghee with a spoon dripping long strings in different directions.

Now start dripping the batter with the spoon in different directions in the same manner as we did earlier. The ghee will get covered with foam once again. wait for another 1-2 minutes before pouring the third round of batter into it.

Pour the batter into the ghee The batter is poured at the center of the pan, which directly goes down and then rise up into the ghee and gets collected there.  then use a thin stick or any fork to make little space in the center and keep on pouring the batter.

Take out the ghevar and put it on a plate once the upper surface turns brown in colour. You will need a slim stick to pick up the ghevar. 

Boil water with sugar in a pan for 5-6 minutes. Pour a drop of syrup on a plate to check. Once it cools down a bit, If you feel stickiness between your fingers forming a single string, then it means that your syrup is ready. Turn off the flame.

Let the syrup cool down. Now dip the ghevar into it and take it outlet the ghevar dry for 1 hour in open air.