Malpua:

• 1 cup All-Purpose Flour / Maida

• 1/4 tsp Fennel Seeds

• 2 tbsp Corn Starch

• 4 tbsp Semolina / Rava

• 1/4 tsp Cardamom Powder

• A Pinch of Salt

• 4 tbsp Condensed Milk

• 11/2 cups Milk

• Oil for frying

Sugar Syrup:

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• 1 cup Sugar

• 1/2 cup Water

• 2 Cardamom Pods

• Few Saffron Strands

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Method:

Step 1: 

1. In a large bowl, add flour, fennel seeds, corn starch, semolina, cardamom powder,  salt and mix well.

2. Add in the condensed milk and then start adding the milk, little by little.

3. Whisk to form a smooth batter. Make sure there are no lumps.

4. It should be a thick batter of pouring consistency.

5. Let the batter rest for at least 15 minutes.

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Step 2: 

1. Meanwhile, in a pot add water, sugar, cardamom pods, and saffron strands.

2. Dissolve the sugar and simmer the sugar syrup for 5 minutes.

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Step 3: 

1. Heat the oil in a pan on medium heat.

2. Reduce the heat and pour a small ladle full of batter into the hot oil.
   Fry the malpua until golden brown from both sides on low-medium heat.

3. Flip malpua and then completely fry the other side.

4. Remove the malpua and, drain the excess oil.

5. Dip and soak the malpua on each side for 20 to 30 seconds.

6. (Make sure the sugar syrup is warm if it's cold just reheat the sugar syrup until its warm).

7. Remove malpua from the sugar syrup and place them on serving plate.

8. Garnish with some almonds and pistachios.