In a bowl, take ghee, milk and whip well for 3-4 minutes adding little water (1 tbsp) at a time (you will need just 3-4 tbsp of water at this stage, do not add all the water at once)
Gradually add sifted all-purpose flour and remaining water alternately to form thin batter, batter should be lump free and running consistency (if batter is too thick you can little more water, do not add too much water at a time, I added extra 3/4 cup water)
Now add yellow color, saffron and mix well.
Using iron or wooden skewers to make a hole in the center, do this each time after pouring every ladle of batter
Traditionally Ghewar is fried in ghee, but you can also use refined oil for frying