FOR MALPUAS: Combine rawa with milk, stir, and let it rest for 30 minutes. Mix again to blend well.
Combine flour, sugar, and milk powder(or Mawa) and mix well. Add crushed fennel and cardamom seeds. Mix again and leave it aside for an hour or so.
In the meantime, prepare the sugar syrup. Combine sugar and water and boil it. Once it reaches boiling point and as the sugar dissolves completely, lower the flame to medium. Add cardamoms and saffron and let it thicken to one-strand consistency (take a drop of syrup between two fingers and pull apart slowly. When a single strand is seen, the syrup is ready).
Heat a thick bottomed saucepan/pot with oil enough for deep frying. Give a quick stir to the batter which is almost cake like in texture. Add baking powder at this point.
Take about 1/4 cup measure of batter and pour in the hot oil. Lower flame to medium.
With a help of ladle or spoon, keep pouring the hot oil over the malpua. Once it's edges start browning, flip it. Repeat procedure and press it down gently for even cooking. Fry for few seconds till lower side is sufficiently golden in color.
Transfer it to a plate covered with paper towels to drain excess oil and then dip the malpua in warm sugar syrup for couple of minutes or till the next one is ready to be put in the syrup.
Place couple of malpuas on serving plate. Top it with rabdi and crushed pistachios and almonds with a hint of saffron strands sprinkled here and there.
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FOR RABDI: Take a thick deep pot. Bring the milk to a boil. Reduce flame to low and keep simmering the milk while stirring at intervals.
While stirring, keep scraping off the sides of the pot where the milk has solidified. Put this residue back in the milk.
Once the milk has greatly reduced and consistency looks thickened, add the sugar, kewra, cardamoms, and saffron.
Keep simmering for few more minutes to incorporate flavors.
