Take the milk in a pot and bring it to a boil. Curdle the milk with 2 tablespoons of vinegar/lemon juice. Strain the chhena in a muslin cloth, hang the chhena to remove all the excess whey. (See Notes)
Take the chhenaa in a blender and blend it smooth such that there are no lumps in the chhenna (See Notes)
Transfer the blended chhena in a bowl, add all-purpose flour, semolina, cornflour and ½ cup of milk. Whisk the ingredients together to incorporate air and prepare a uniform batter.
In a microwavable bowl, take ¼ cup of milk and saffron strands. Microwave the milk for 30 seconds to 1 minute. This releases the aroma and color of the milk. Add this milk to the batter and mix well.
Add the fennel seeds to the mixture and give it a hearty mix.
Let the mixture stand for 15 minutes (See Notes)
In a pot, take the sugar. To the sugar add ½ a cup of water, add the lemon juice and cardamom pods and bring it to boil. Prepare a syrup of one string consistency
In a pan, heat oil. Now with a ladle pour the batter in the oil. Fry the malpua till they turn golden brown to brown in color.
Gently flip the malpuas to fry the other side of the malpuas.
Remove the malpuas from hot oil with a slotted spoon and gently drop them in the sugar syrup.
Toss the malpuas in sugar syrup and leave them in the syrup for 5-6 minutes.
Remove them from the syrup. Garnish with dried rose petals if using and serve.