For the sugar syrup: Combine 250gm sugar and 150ml water in a pan and simmer it. Remove it from the flame but keep it warm. Now, in a bowl, mix 50gm flour, 5gm arrowroot powder and 30gm melted ghee. Add 200ml of water to this and whisk. Keep this batter in a cool place, away from the heat. Place the ghevar ring in a kadhai and pour melted ghee in it till it reaches 3/4th of the height of the mould. Heat the ghee on a medium flame and add a spoonful of the batter into the mould . The batter should settle in the mould. Repeat this step seven times while making a hole in the centre of the ghevar, using a wooden skewer. Pour the batter into this centre each time. Once cooked, take out and immerse in sugar syrup, drain quickly and place on a serving plate. Arrange multiple layers with different sizes and serve.