1: Combine the maida and 1 cup water to get a smooth and free flowing batter.
2: Soak khoya in a bowl with ½ cup warm water for 5 mins.
3: Combine the maida batter and the soaked khoya and blend until combined.
4: Pass the mixture through a strainer and add the remaining ingredients - cardamom powder, salt and crushed fennel seeds.
5: Combine the sugar and ½ cup water in a pan. Switch on the flame and cook to 1 string consistency. Add a few strands of saffron, cardamom and lemon juice and switch off the flame.
6: To fry the malpua, take a shallow kadai and heat oil, reduce to a medium flame and add 1 ladle at a time holding your hand steady. Fry until golden brown on both sides and strain the malpua.
7: Arrange on a platter and spoon over the warm sugar syrup. Garnish with nuts.
8: To check the temperature of the oil, add a drop of the batter and if it immediately rises, it is ready to fry.
