First make the sugar syrup. To make the sugar syrup add sugar to a pan on medium heat.
Now add water and mix till sugar dissolves.
After 4-5 minutes the syrup will develop a one string consistency which means that if you put a drop of the syrup between your thumb and index finger and move the fingers apart, you will notice the syrup forming one string/thread (see picture below for reference). Set aside while you make the ghevar.

Now make the ghevar batter. To a bowl add ghee. Now add 1 tablespoon of cold milk and 1 tablespoon of ice-cold water to it. We are going to add the milk, flour and water in parts and not in one go.
Start beating it all together using your stand or hand mixer.

Once it’s all nice and combined, add 1/4 cup of flour and mix to combine.
Add 1-2 tablespoons more of milk and water and combine. Add cardamom powder and mix.
Add 1/4 cup flour again and mix. Also, add in saffron strands. Now add the remaining 1/2 cup flour.

Keep adding water and milk little by little and mix till you get a completely smooth and pouring consistency batter. You may need to add more water to the batter than what is mentioned in the recipe if your batter isn’t pouring consistency. You may also add yellow food color if desired.

Now heat ghee/oil in a deep pan on high heat. I used a combination of oil and ghee.
This picture shows you the container I used for pouring the batter. See the pointed tip, that helps in forming the perfect pattern.

Once the ghee is super hot, pour batter from a height of at least 6-7 inches. Pour batter, little by little in a constant flow into center of the pan. The batter will sizzle up and spread immediately. Wait for a minute and then pour another ladle full from top in the center of the pan. Wait few seconds and then using a chopstick or any other elongated utensil, remove some batter from the center.

Pour 2 more ladles of batter, repeating the same steps again. You may add more batter if you want a thicker ghevar. Once you are done with all the layers, take a stick and press ghevar slightly inside the oil so that the top gets evenly cooked.