In a bowl, add mawa and yogurt. Mix well.
Add all-purpose flour, crushed fennel seeds, cardamom powder, and sugar. Mix well.
Add water gradually and whisk very well to form a lump-free batter
Cover and keep the batter aside for 2 hours.
Making sugar syrup, add sugar and water to a pan.
Simmer on low heat for 10 minutes or till it becomes slightly sticky.
Add saffron strands and lemon juice to it. mix well.
Cover and keep it aside.
Making malai puri, Heat ghee in a shallow pan. When ghee is just hot, reduce the flame to low.
Pour a spoonful of batter into medium hot ghee and fry.
Once the edges turn golden and crisp, flip and fry on the other side
Repeat the same for all the batter
Dip the fried malai puri in warm sugar syrup for 15 to 20 minutes
Place on serving dish, top with pistachio slits and almond slits.