In a large bowl add the flours, desiccated coconut, mashed bananas, crushed fennel seeds, cardamom powder, pinch of salt, baking powder and mix everything well.
Now slowly pour the milk little by little and whisk everything well.
It should be thick but of pouring consistency. Let the batter sit for 10 to 15 minutes.
Heat oil/ghee in a frying pan on low to medium heat.
Now mix the batter well and pour a ladle full of the batter in the oil/ghee. It will take a round shape on its own.
Now fry the malpua on both sides until golden brown. (make sure the heat is low)
Remove from oil/ghee and dip it in the prepared flavoured sugar syrup for 1 minute. Make sure the sugar syrup is warm, if it is cold just warm it up a bit before dipping the malpua in it.
Remove the malpua from the sugar syrup and place it on a plate. Continue making the rest of the malpua this same way.
Lastly garnish with chopped nuts and serve it warm with rabdi.