Boil milk in a deep nonstick pan or in a thick bottomed pan. Stirring continuously. Cook until the milk becomes thick. Add grated jaggery and cardamom powder. Stir again till the jaggery melt completely. Turn off the flame and let it cools down.

Take rabri in a mixing bowl. Add crushed fennel. Slowly add maida and suji. To get soft and fluffy malpuas, whisk really well for 4-5 minutes. There should be no lumps in the batter and the batter must be of pouring consistency. Now set it aside and leave it for 30 minutes.

Heat jaggery, cardamom powder, and water in a pan. Stirring continuously until it becomes slightly thick. No need to make it one string consistency.

Heat oil/ghee in a pan. When the oil is hot enough pour a ladleful of batter into the hot oil. It will float on the oil and puff up like a ball. Fry until both sides become golden brown in colour.

Keep them on a kitchen towel to drain excess oil.

Add them to the hot jaggery syrup. leave there for 10-15 minutes.

Malpuas are ready to serve. Serve hot by garnishing with some chopped nuts.