To prepare the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rise to the top. Once the sugar syrup is thick, remove the pan from the flame and keep aside.

Mix flour, semolina, khoya, baking powder, fennel seeds, cardamom powder and milk. Ensure the mixture is of pouring consistency and not too thick. Once the batter is ready, keep it aside for few minutes so that the flavour of spices and herbs gets absorbed.

Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee.

Drop the malpua into sugar syrup and allow it to soak for 10minutes.

After that heat a nonstick pan, add coconut, food colour and sugar. Stirred constantly.

Remove the pan after dessolve the sugar.

Take malpua on a plate, spread the rabri on top of it.

In a bowl crushed motichur laddu.

Garnished the pizza one by one side with crushed laddu and coconut like as picture.

After complete garnishing, the pizza will be set for 10minutes at freez.