Warm a deep bottom vessel and prepare the syrup by mixing water and sugar with a dash of rose essence or throw few strands of saffron in it.
Sprinkle the cardamom and keep on boiling on medium heat first and then lower the heat till you get a desired consistency of two thread or it should coat the back of a spoon.
In a wide mixing bowl, sift the rice flour with salt.
Sprinkle the roasted fennel seeds all over it and mix lightly.
Keep the batter to sit for 6 hour or overnight. Malpua batter will slightly get fermented and will become lighter.
It should form a circular pancakes on its own.
You can dunk the malpuas in syrup or can have it dry or to make it more delectable by serving it with rabri.
You can also add mashed banana in the malpua batter, to make it more delectable.
You can also make plain rabdi simply garnished with almonds and pistachios or you can try apple rabdi or mango rabdi, infused with any fruits of your choice.