Take a large bowl and add wheat flour in it along with semolina.

Mix well and then add 4 tbsp of ghee in the mixture, and crumble the mixture using your hand.

Next, pour milk in batches in the wheat - semolina mixture and knead into a dough.

Once the dough is formed, cover with a cotton cloth and keep the dough aside.

When the dough is hard enough, place it on a flat surface and divide into small equal parts in balls.

Take a ball in your hand and press it lightly between your palms to flatten a bit. Repeat the procedure to make more such flattened balls.

Now put a deep bottomed pan on medium flame and hear ghee in it. When the ghee is hot enough.

Carefully drop churma balls in it in batches and deep fry them.

When balls are crispy and golden brown in colour, turn off the burner and transfer them on a paper.

Let these churma balls cool.

Take a grinder jar and add the fried balls in it. Grind them all to get a smooth powder mixture.

Take a large bowl and transfer the churma in it meanwhile, melt the remaining ghee and pour it over churma.

Add the powdered sugar in the churma and mix the ingredients well with a spoon.

Garnish with dry fruits and serve immediately with dal bati.