In a small bowl, add hot water and saffron strands. Mix and let it soak for 30 minutes.

In another small bowl, add oil and baking soda. Mix and keep it aside.

In a bowl, add all-purpose flour, semolina, curd, salt, condensed milk, and water. Make a smooth batter.

Add saffron water, fennel seeds, and baking soda mixture. Whisk everything well.

Let it rest for 25-30 minutes.

In a saucepan, add water and sugar. Cook on medium heat. Bring to a boil.

Once the sugar melts, add saffron. Cook the sugar syrup for few minutes until it reaches a one-string consistency.

Turn the heat off. Keep it aside.

In a flat pan, add ghee. Heat it over a medium flame.

Lower the flame, add 1 ladle of batter.

Let it cook undisturbed for a few seconds.

Then slowly splash hot ghee over the malpua.

Fry it until the bottom side is golden in color.

Flip and cook the other side as well.

Take it out and dip it in warm sugar syrup.

Let it soak for a few minutes.

Transfer it to a serving dish.

Garnish with chopped pistachios.

Malpua is ready to serve!