In a big bowl, mix together wheat flour, semolina, coconut, sugar, cardamom and fennel seeds. Now add milk and water to it and make a batter using a whisk. Add mashed bananas to it. Cover and leave it for 1 hour.
To make sugar syrup, take sugar and water in a pan. Put it on medium heat and dissolve sugar stirring continuously. Add cardamom to it. You can even add some strands of saffron to it if you like. Keep stirring sugar syrup until it is one string consistency.
Adjust batter to get thick pouring consistency by adding milk or water if required. To make Malpua, take a pan and heat oil or ghee. With the help of a round soon pour some better in it. Shallow fry it until brown on both sides. It can be even deep fried. Malpuas are crisp on the edges and soft in the middle.
Deep the prepared malpua in warm sugar syrup or 2 to 3 minutes. Prepare all the malpuas in the same manner.
Garnish it with almond and pistachio slivers. It can be served as it is or even with the rabdi poured over it.
