To make the batter for the malpua, add flour, milk powder and desiccated coconut to a large bowl.
Add crushed fennel seeds, sugar, pinch of salt and pinch of baking powder and mix well.
Start adding milk, little by little and whisk to form a smooth batter. The batter should have no lumps. It should be a thick batter of pouring consistency. Let the batter rest for 15 minutes.
Heat enough oil or ghee in a wide pan on medium heat. You don't need to submerge the entire malpua in oil.

Make the sugar syrup
Make the sugar syrup by mixing 1 cup sugar with 1/2 cup water in a pan. Switch on the heat on medium, add crushed cardamom pods and saffron strands.
Once the sugar dissolves, lower the heat to low, add lemon juice and let the syrup simmer for 8-10 minutes until it becomes sticky and reaches 1 string consistency. The lemon juice prevents crystallization.

To check whether the syrup has reached 1 string consistency place a drop of syrup between your thumb and index finger and then move the finger away from each other, you will see a formation of a string. It is difficult to understand, simply make syrup sticky and you will be fine.