Prepare the batter In a mixing bowl, add all-purpose flour, khoya, fennel seeds, and cardamom powder. Pour in milk little by little and whisk until you get a smooth, lump-free batter. The consistency should be slightly thick but pourable. Let the batter rest for 20 to 30 minutes so the flavors blend well.

Make the sugar syrup In a pan, combine sugar and water. Heat on medium flame until the sugar dissolves completely. Add a few saffron strands and cardamom powder for aroma. Boil the syrup until it reaches a sticky, one-string consistency. Keep it warm on low heat while you fry the malpuas.

Heat the ghee for frying Pour ghee into a deep flat pan or kadhai and heat it on medium flame. Make sure the ghee is moderately hot, not smoking, to prevent the malpua from burning or turning too crispy.

Fry the malpuas Pour a ladleful of batter into the hot ghee. The batter will spread slightly to form a small pancake. Fry it on medium flame until the edges turn golden brown and crisp, then flip and cook the other side. Once both sides are evenly cooked, remove the malpua and drain the excess ghee.

Soak in sugar syrup Immediately dip the hot malpua into the warm sugar syrup. Let it soak for about 30 seconds to a minute so it absorbs the sweetness but still stays slightly crisp at the edges.

Garnish and serve Place the soaked malpuas on a serving plate and garnish with chopped almonds and pistachios. Serve warm as it is or with a generous drizzle of creamy rabri on top for a rich festive dessert.