For the Ghevar:

Take ghee in a blender jar, add ice cubes and blend on high speed until the ice melts.
Sieve all purpose flour and gram flour together. Add the flour mixture and water little by little, mixing after every addition until a smooth and thin batter is formed.
Add lemon juice and mix well. Transfer this batter in a squeezy bottle and set aside.
Heat ghee in a wide flat deep pan, then depending on the size of the pan you can place 2-3 moulds in the centre of the pan with ghee. (the heat should be medium low).
Drop batter in a thin stream in the centre of each mould (the batter will sizzle and separate sticking to the sides of the mould, but as you drop more batter in the mould you will get ghevar with the shape of that particular mould) fry for a few seconds and start dropping the batter again in the same way. Using a skewer, make a small hole in the centre. Repeat the same process for 10-12 more times, making a hole in the centre after every time you pour in the batter.
Occasionally add hot ghee on top of the ghevar from the sides of the pan. Once the ghevar is nice and golden brown in colour, remove them from the mould and drain on a cooling rack.

For the Sugar Syrup:

Boil sugar and water together, once the sugar is dissolved add milk and remove the scum from the sugar syrup.
Further cook the syrup till it reaches one string consistency. Switch off the flame and set aside.

For the Pistachio Cream:

Mix together pista puree, whipping cream and cardamom. Transfer the mixture in a piping bag fitted with a nozzle.

For the Assembly:

Place the ghevars on a plate, drizzle some sugar syrup on ghevar, then pipe pistachio cream on it. Garnish it with pistachios, rose petals and gold varq.