Melt ghee. As soon as the ghee becomes hot, pour it into a separate vessel and add ice to it to make a cool, fluffy ghee. Gradually add maida, mixing it with the ghee at every step to form a crumbly dough. Add water to make the dough thin. Heat oil in a kadhai and add ladles of the dough to it. As the ghevar cooks, it will form an intricate texture that almost looks like a coral. Dip it in sugar syrup and top it with rabri.