To make churma laddoo, first of all roast semolina on low heat for 3 to 4 minutes. Dry roast gram flour for 3 to 4 minutes so that the raw smell is replaced by a nice aroma. Now in a big bowl, add both wheat flours, semolina and gram flour. Mix everything well. Now add ghee for moin to it and mix it very well. Now add water little by little and make a hard dough out of it.
Take small portions of dough and make muthiya out of it as shown in the picture. Fry this on low to medium heat until light pink in colour. If it is fried on high heat, it will burn from the top and it will be raw from inside. Ghee or oil anything can be used to fry it. If you don't want to try it, you can even roll a portion of the dough into a thick circle and make cuts into it and roast it on a pan on low to medium heat.
Let them cool down. Now grind it to a coarse powder in a mixture jar and sieve it. Grind the leftovers from the sieve too.
Make powder out of sugar. Now in a big vessel add ghee and powdered sugar and mix it very well for 3 to 4 minutes so that the mixture will change the colour and it will become light and fluffy. With this method laddoos will become soft and light.
Add prepared laddoo mix to the ghee and sugar mixture. Mix everything well. Now add cardamom and nutmeg powder and dry fruits to it and mix it well. Now make laddoos out of it.
Arrange all the laddoos in a plate and cover them with poppy seeds. You can even roll the whole laddoo in poppy seeds.
Prepared laddoos can be stored in an airtight container at room temperature for 2 to 3 days. They can stay for a few more days in the refrigerator.
