In a mixing bowl, first take 2 cups of coarse wheat flour, 1 cup of fine wheat flour along with 2 tbsp of semolina (sooji) and mix them nicely. Now, make a space in the middle and pour 3 tbsp of melted ghee (clarified butter) in it. Mix again nicely. When the flour binds nicely in your fist, add lukewarm water as required to make a dough.

Now, take some dough in your hand, press it with four fingers as shown to make muthiya. Repeat the process to make all the muthiyas. Keep them aside.

Now, pour an adequate amount of cooking oil in a kadai and heat slightly to fry the muthiyas. Fry them for 8 to 10 minutes on a medium flame. Remove when done. Keep them on a bowl until they cool down completely at room temperature.

When cool, break all the muthiyas into small pieces. Put these in a mixer and grind them coarsely. Transfer the powder to a bowl.

Now, add 2 tbsp of white sesame seeds, 2 tbsp of dry coconut, 2 tbsp of groundnut powder, and small pieces of 10 cashew nuts, all of them slightly roasted. Follow it up with 20 pieces of raisins and 1/8 tsp of nutmeg powder. Mix everything nicely. Keep it aside. Also take poppy seeds as required on a plate and keep aside.

Now, melt ¼ cup of ghee in a pan over a medium flame. Then, add 1 cup of jaggery to it and stir continuously to melt it. Switch off the gas flame immediately. (Pro tip: Do not worry about the excess ghee. It will be absorbed by the churma powder while mixing).

Pour the mixture of ghee and jaggery into the mixed churma. Mix it with a spatula. (Pro tip: Do not use your hand to mix at this stage because the jaggery mixture will be very hot. However, the mixture should be lukewarm while shaping the ladoos).

When it is slightly cool, mix it with your hand and shape the ladoos. Coat it with poppy seeds. Repeat the process to make all the ladoos. Keep them on a plate.

Your tasty and sweet homemade churma ladoo is now ready to serve.