01. Boil the sugar and water to syrup and keep aside.
02. Add the ice cubes one after the other to the firm ghee and mix well using your hands.
03. Keep mixing till the ghee turns white in colour.
04. To this add the white flour, milk and one cup of water.
05. Mix well and keep adding water till turns to a batter consistent enough to be poured. Now it's time for the colour which is dissolved in a little water.
06. Heat half the ghee in an aluminum vessel. (Ghevar moulds are available in the market or round aluminum or steel vessels may also be used. An ideal vessel would be one of about 6 inch diameter and 12 inch height)
07. Take a 50 ml glass full of batter and pour out without any interruptions into the hot ghee.
08. When the froth settles, pour yet another glassful of batter into the hollow formed in the centre of the frying batter.
09. When done, using a thin iron rod, pull out by the centre, the khewar from the mould slowly and sideways.
10. The khewar taken out is now placed on a wire mesh to drain excess ghee.
11. Pour out the sugar syrup into a wide dish. Now dip the khewar into the syrup and place back on the wire mesh. A vessel may be placed on the khewar to drain out excess syrup.
12. When it cools, roll out in a silver foil.
13. Decorate with saffron dissolved in milk and the cardamom, almonds and pistachios. Your khewar is now ready to serve.