Take a pan and add Green Cardamom, Sugar, Water, and Saffron Strands.
Cook until the syrup turns into a one-string consistency and keep aside.
Mix half of the milk (warm) and Khoya and combine them well in a bowl.
Add the Maida Flour, and mix until it becomes a smooth paste.
Now, add the Sugar, Fennel Whole, Salt, and Baking Powder to mix well.
Add the remaining milk to the mix and keep aside for about 10 minutes.
Take a shallow pan and heat some ghee.
Once the batter is mixed well, pour 2 tablespoons into the hot Ghee.
Fry the Malpua well until brown on both sides in low flame.
Take them out of the Ghee, and dip in the sugar syrup for about 2 minutes.
Serve hot and enjoy.