In a large bowl, mix 250 grams of all-purpose flour (maida) with 60 grams of ghee (clarified butter) until it forms a smooth batter. Gradually add 500 ml of chilled water, ensuring no lumps are formed.
Heat 500 grams of ghee in a deep pan (kadhai) on medium flame. Pour a ladleful of batter in the centre of the kadhai, allowing it to spread naturally. Let it cook until it turns golden brown.
Prepare a sugar syrup by boiling 500 grams of sugar in 250 ml of water until it reaches a one-string consistency. Add a pinch of saffron strands for flavour and colour.
Once the Ghewar is cooked, remove it from the ghee and immediately dip it in the sugar syrup. Let it soak for a few minutes.
Garnish the Ghewar with 50 grams of chopped dry fruits and 100 grams of rabri (condensed milk) before serving.