Mix the sugar, cardamoms and water in a pan and boil till you get a 2 string consistency. To check the consistency, take a bit of the syrup in a spoon. Dip your forefinger in cold water and then in the syrup. Bring your forefinger to your thumb so that the syrup touches your thumb. Now slowly pull away your forefinger. If you see 2 threads formed, it is the right consistency. Keep the syrup aside.
Put the clarified butter in a bowl. Add the chilled milk and beat well till light and creamy. Slowly add chilled water, a tablespoon at a time. Start adding flour alternately, while beating, till all the flour and water are used up. Add the colour, if using, and mix well. You should get a smooth and runny lump free batter.
Take a deep pan. (I used a 6" wide saucepan) Fill it halfway with oil or ghee. Heat on high flame. The flame should always be on high, especially while pouring the batter into it. To check if the oil is hot enough, drop a bit of the batter. If the batter spreads on the surface and the oil bubbles up, the oil is hot.
Keep a skewer nearby to make the hole in the centre.
Take a ladleful of the batter. Hold the ladle at least 1 foot above the pan. Keep a safe distance from the pan, lest it splutters. Slowly drizzle the batter to the centre of the hot oil, in a slow and steady thin stream. You will see that the oil will be bubbling away. Once you finish pouring the ladleful of batter, wait till the bubbles die down. Make a hole (at least 1" diameter) in the centre of frying batter using the skewer. Take another ladleful of batter and continue the process. You need to do this 4-6 times, depending on the thickness you desire. I did 4 times to get a 1" thick Ghewar. Once the final layer starts to brown, insert a handle or long fork through the hole and drain the oil . Transfer to a plate. Once all the ghewars are prepared, dip each Ghewar in the sugar syrup for 10-15 seconds and take out. Transfer to another plate. Serve with Chilled Rabdi. Yields 6 " sized 5 Ghewars.