If the semolina is coarse, grind it in a blender until fine. Add the flour, khoya, and milk to the blender and blend well.

Pour the mixture into a large bowl. Mix in the fennel seeds, cardamom powder, and sugar. Cover and let it rest for 30 minutes.

In a heavy-bottomed pot, combine the sugar and water. Cook on low heat for about 10 minutes until the sugar dissolves, but do not let it form a thread. Once dissolved, add the saffron and cardamom powder.

Heat ghee in a wide pan over medium heat. Gently pour a spoonful of the malpua batter into the pan. Let it cook; each malpua takes about 3-4 minutes on each side to cook through.

In a cast iron pan, add all the milk and cook over medium heat, stirring constantly, until it reduces to one-third of its original volume. Mix in the khoya and cook for another 3-4 minutes. Add the sugar and cook for 2-3 more minutes, then turn off the heat. Add the saffron at the beginning. Stir in the cardamom powder and let it cool. You can make the rabri a day in advance.

Remove the syrup-soaked malpua onto a plate, sprinkle with chopped nuts, and serve with rabri.