Churma

In a large bowl, combine whole wheat flour with 3 tablespoons of ghee. Rub the ghee into the flour until it resembles coarse breadcrumbs — this is the moyan (fat rubbing) that makes churma crumbly.

Add milk gradually and knead into a stiff, firm dough. The dough should be harder than roti dough. Divide into 6–8 equal portions and shape into thick, round discs (baati shapes).

Heat a tawa or griddle over medium heat. Cook the dough discs on the dry tawa, turning every 2–3 minutes, for 15–20 minutes until they are cooked through and golden brown on the outside. Alternatively, bake in an oven at 180°C for 20 minutes.

Allow the cooked discs to cool slightly, then break them into rough pieces.

Transfer the broken pieces to a blender or food processor and pulse into a coarse, crumbly powder. Do not over-blend — churma should have texture, not be a fine powder.

Heat the remaining ghee in a pan over medium heat. Add fennel seeds and let them sizzle for 30 seconds.

Add the coarsely ground churma to the ghee and roast on medium-low heat for 5–6 minutes, stirring continuously, until it turns golden and fragrant.

Remove from heat and allow to cool for 5 minutes. Add grated jaggery and cardamom powder. Mix well — the residual heat will melt the jaggery into the churma.

Add the chopped almonds, cashews, and raisins. Mix thoroughly.

Serve warm as a dessert, traditionally alongside dal and baati as part of the classic Rajasthani/Haryanvi thali.