In a mixing bowl add khoya/mawa with curd. Cream down this mixture nicely. Add flour and milk; Make thick & smooth batter without lumps. I have used blender to mix well so lumps will not be formed.

Add black peppercorns & fennel into mortal pestle; crush them finely together. Add this mixture into prepared batter. Add baking soda and mix well; Rest the batter for least 30 minutes.

For sugar syrup, combine sugar and water in a pot. Add saffron. Boil it till all the sugar is dissolved then put on simmer till you reach one thread consistency. Remove and add rose water, mix and keep aside by covering it. Keep warm.

In a kadhai heat ghee to deep fry malpua batter. Mix the batter once and take a ladle full of batter and slowly pour the batter into hot ghee. Fry from both the sides till golden brown on medium flame. Remove malpuas and drain the ghee.

Soak the hot malpuas into sugar syrup for 2-4 minutes Do not soak them for a long time to avoid them to become soggy. Serve hot. It can also be served with rabdi.