Whisk together the flour, semolina, milk, mashed banana, and crushed fennel seeds into a smooth, lump-free batter of medium-thick, pourable consistency.

Cover the batter and set it aside to rest for 30 minutes so the flour hydrates fully and the banana lightly ferments the mix for a softer texture.

Heat the sugar and water together in a pan, stirring until dissolved, then simmer for 5 minutes with the powdered cardamom until slightly sticky but not thick.

Heat the ghee in a wide kadai over medium heat until it shimmers but is not smoking, ready for shallow frying.

Pour a ladleful of batter into the hot ghee, letting it spread into a small round, and fry on medium heat, turning once, until both sides are golden brown and crisp at the edges.

Lift each malpua out with a slotted spoon and hold it briefly over the kadai to let the excess ghee drip off.

Slide the warm, drained malpua directly into the sugar syrup and let them soak for 10 minutes so they absorb the sweetness evenly.

In a separate heavy-bottomed pan, simmer milk over low heat, scraping down the cream that forms on the sides, until it reduces and thickens for 15 minutes.

Plate the syrup-soaked malpua, spoon the thickened rabri over the top, and finish with slivered pistachios before serving warm.