In a heavy-bottomed pan, heat the milk over medium heat. Bring it to a gentle simmer.

Add the ricotta cheese (or finely crumbled paneer) and the soaked saffron milk. Stir well.

Let it simmer for 8 to 10 minutes, stirring frequently, until the mixture thickens and gets that classic grainy texture.

Stir in the date paste (or jaggery) and cardamom. Simmer for 1 more minute, then turn off the heat. Let it cool; it will thicken further as it chills.

In a small saucepan, combine jaggery powder and water.

Boil for 3 to 4 minutes until the jaggery melts and the syrup feels slightly sticky between your fingers (no string consistency needed). Stir in cardamom powder and keep warm.

In a mixing bowl, combine ragi flour, your choice of binding flour (oat or whole wheat), crushed fennel seeds, cardamom, and the mashed banana.

Gradually whisk in the milk until you have a smooth, pourable batter—similar to pancake batter but slightly thinner.

Heat a wide, flat pan over medium-low heat. Add 1 to 2 tablespoons of ghee.

Pour a small ladle of batter into the center of the pan. Do not spread it; let it form a natural circle.

Shallow fry until the edges are crisp and golden, about 2 minutes per side.

Remove the malpua, gently press out excess ghee, and immediately drop it into the warm jaggery syrup for 30 seconds.

Place the warm, syrup-soaked ragi malpua on a plate.

Pour a generous spoonful of the chilled saffron rabdi over the top. Garnish with chopped nuts and serve immediately!