First of all, sift both the flours. Add a little melted ghee to it and mix it. Add the ghee a handful at a time. Make a stiff dough with hot water. Press it with your fingers and make muthiya.

Now heat the oil and fry the muthiya in it on medium flame till it turns golden brownand crisp. Cut the hot muthia into pieces and let it cool.

Then add cardamom, nutmeg and javintri in to the pieces of muthia, grind everything in a mixer grinder to fine powder and sieve it. Add dry nuts to the prepared churma.

Now heat ghee in a kadai and add jaggery. Heat it just until the jaggery melts and becomes smooth (do not boil it till pie).

Add the melted jaggery with ghee to the churma and mix. Then make laddus of your preferred size. Sprinkle poppy seeds on the top of laddus.

Traditional Churma Ladoo are ready for festival or for as bhog prasad.