Bring 3 cups of water to boil in a large pan and add 2 cups of sugar and let the sugar melt.
Take off the flame and add the saffron strands.
For the dough
Soak semolina in 1 cup of warm water for 10 minutes.
Crumble the cottage cheese.
Add condensed milk, wheat flour, cottage cheese, salt, crushed fennel seeds and baking powder to soaked semolina.
Mix well to make a batter of flowing consistency. Add extra water if you feel that the batter is too thick.
For the frying
Heat a griddle and smear butter on it.
Pour a ladle of batter to make small pancake shape.
Drizzle a teaspoon of butter around it and let it cook for 1-2 minutes till it becomes golden brown. Flip to other side and repeat the same process.
Pour the sugar syrup over the Malpuas after putting them on a plate.
To serve the dessert, take the Malpua out of the sugar syrup and place it on another plate. Garnish it with crushed almonds and pistachios and serve it with fresh cream or condensed milk.