In a bowl add pure ghee and ice cubes. Beat it until creamy.
Remove the water from creamy texture.
Add all purpose flour and crumble well.
Grate the paneer in crumbled flour. Mix well.
Add ½ glass water and mix well make lump free batter.
Add lemon juice and mix well.
Fill the batter in a sauce bottle and cover with lid.
In a tall thick bottom pan add ghee and heat it up.
In a another pan add sugar, cardamom powder and water for sugar syrup.
Make a 1 thread consistency sugar syrup.
Drop roughly ⅛ amount of the batter from height ( about a feet) so that it forms a continuous stream. You will see it splitting, foaming and moving on a side of the pan.
When the foam settles down pour another ⅛ batter in the center.
Move the batter in the center to the side, thus making a nice sized hole in the center to pour the batter in.
When ghevar is nicely browned remove from ghee.
Spread sugar syrup on the ghevar with a spoon.
Garnish with Rabri, almonds and pistachio.
