Solidify ghee with ice cubes, then whisk vigorously until white and creamy.
Whisk in milk, flour, and cold water to make a very thin, flowing batter.
Heat oil in a deep cylindrical vessel; pour batter in thin streams in the center to create a mesh pattern.
Fry until golden, remove carefully, and drain excess oil.
Boil sugar, water, saffron, and cardamom into 1-string syrup; pour warm syrup over ghevar disc.