Malpua batter : Mix all purpose flour, milk powder or khoya, fennel seeds, cardamom powder in a large bowl. Mix well.

Add milk and mix well. Stir to a thick flowing batter without lumps.

Keep the batter aside for 30 minutes.

Sugar Syrup : Add sugar and water in a vessel and heat on a low flame. Allow sugar to melt.

Remember, you will need 1 string consistency in this sugar syrup aside.

Add cardamom powder and Keep it aside.

Malpua : Heat ghee in a pan.Take 2 tsp batter and pour it on the hot ghee. Do not spread the batter. It will spread on its own.

Do not touch the pancake till it changes the colour of edges golden brown. Cook on medium heat till the it become golden brown. Flip the malpuas couple of times.

Drain them on a tissue paper.

Immediately place them in the sugar syrup. Let it sit there for half a minute.

Remove them and place in a serving plate. Prepare rest of the malpuas and coat them with sugar syrup.

Rabri : Take a thick bottomed pan and add 5 cups of milk and bring it to boil.

Lower the flame and continue to simmer the milk. Stir in between.

Keep removing the malai which forms on the top of the milk.

Remove the pan from the gas when the milk has reduced and become thickened.

Add sugar and stir till sugar dissolves.

Add crushed saffron and rose water (optional).

Add dry fruits.

Remove the rabri in a bowl and serve it with malpuas.