In a large plate, put 100 gms of ghee, take 2 ice cubes on the plate and cream the ghee till creamy and fluffy consistency is achieved.
Gradually add ½ cup refined flour in small amounts in the ghee till it starts taking shapes.
Slowly add ¼ cup full fat milk, and keep mixing till all the milk is absorbed.
Put the dough in a bowl and add chilled water while continuously mixing till flowing consistency is achieved.
Rest the batter for 5 minutes.
In a deep pan, heat ghee to medium hot and put a ring mould in the center.
Pour the batter in single stream in the center of ring mould and let the frying batter settle down a bit and again pour the batter in the center of mould. Do repeat till ghevar is thick.
Once the ghevar is hardened and yellow in color, take out from mould with help of a skewer.
Put the ghevar on a percolated tray and pour warm sugar syrup of 1 thread consistency over the ghevar covering all surface. Let the ghevar soak the sugar syrup.
Garnish the ghevar by spreading kesar rabdi on top surface. Put apple wedge, orange wedge and pineapple wedge on top of rabdi. Place a mint sprig and put silver warq on ghevar. Dust powdered sugar across the ghevar.