In a big bowl (steel/glass), add all the batter ingredients and mix it properly in one direction till Malpua batter becomes fluffy. Now leave it for 1 hour (at least 1/2 hour).
In this 1 hour you can prepare your sugar syrup.
For making sugar syrup for Malpua, at first in a kadhai/pan, add the sugar and water when it starts boiling, reduce the flame and let it boil for 10 minutes.
Now add kewra water, cardamom powder and soaked saffron in it, mix it properly and switch off the flame.
For making Malpua always use a flat base frying pan. Fill frying pan with ghee/oil, never more than 3 cm in height. Heat ghee (not too much).
To check your batter consistency pour 1/2 tsp batter in ghee if it spreads quickly and too much then add some maida in it, but if batter doesn't spread and making very thick Malpua then add some milk/water in it.
For making Malpua, pour 1/2 cup Malpua batter in ghee on low flame. You can make 3-4 Malpuas at a time as per your pan size.
Cook your Malpuas on low flame until become brown from bottom, then flip all Malpuas and cook again until become brown.
Now place one Malpua on deep frying ladel and press this Malpua with spatula to squeeze ghee/oil from Malpua. This step is very important because if you will not squeeze out ghee from Malpua properly, then it would not soak the sugar syrup and hence your Malpua would not be sweet and tasty.
After squeezing ghee from Malpua dip it in hot sugar syrup for 10 minutes and then take out Malpua from sugar syrup.