Sugar syrup:
Add sugar, water and saffron strands to a pan over high heat.. Stir well until sugar dissolves.. Now let it come to a boil.
Turn the heat to medium and let it boil till you get the string consistency.
To check the consistency, put a drop of the syrup on a plate and put it between your thumb and index
finger. Now move the fingers apart, if you see a thread forming, then it is ready.
Remove from heat and let it cool slightly. We need warm syrup for Ghevar.

Ghevar:
Add ghee to a large mixing bowl.
Now add ice cubes and whip with a whisk or rub vigorously with the fingers.
Keep rubbing or whipping until the ghee becomes white, light and fluffy.
To this add flour, 1/4 cup water, 1/2 cup chilled milk and whisk to make a lump free smooth batter and
a few drops of yellow food colour(or can add kesar).

Now add 1/2 cup water and 1/4 cup milk to this batter, and whisk together to make a thin and pouring
consistency batter (add more water if needed).
Fill a deep pan half with ghee/oil. Now heat it on high heat.
Once the ghee is smoky hot, take a ladle full of batter.
Pour the batter little by little slowly in a thread like a stream into the center of ghee.
The batter will frizzle up and spread immediately.
When the foam settled, make a hole in the center by removing the batter

Pour 5-6 more ladleful batter in the hole formed in center repeating the same steps.. Once the pouring is done, start pressing the ghevar slightly inside the oil using the back of a spatula.
Once the ghevar turned golden in colour, loosen it with a skewer/stick inserted in the hole.

Lift it carefully, and take it out of the pan.. Place it on wire mash to drain the excess oil.. Place bowl on a large plate and put the ghevar on top of the bowl.. Pour sufficient amount of sugar syrup evenly all over and let it stay there for 2 mins to drain excess
syrup.