Mix coarse wheat flour and gram flour. Add oil or ghee and mix. Gradually add lukewarm water to form a stiff dough.

Divide the dough into equal parts and shape into cylindrical moothiyas. Heat oil, fry gond (edible gum) first and set aside. Then add the moothiyas and fry on medium heat until lightly golden brown.

Cut the moothiyas into pieces and let them cool. Then, add them to a mixer jar and grind. Place a wide sieve in a large vessel and add the ground mixture, sifting it through.

In a large vessel, take fried gond (edible gum) and crush it with the back of a spoon. Add khus khus (poppy seeds) and powdered moothiya mixture. Mix well with ghee.

Now, in a thick-bottomed pan, combine sugar and enough water to dissolve it. Mix well and place it on medium heat. Once the one-string syrup is ready, turn off the heat and stir. Add the prepared moothiya mixture to the syrup, along with grated nutmeg. Mix well, and if needed, place it on heat and stir.

Grease a choki (plate or tray) and pour the prepared mixture into it. Use the back of a greased spoon to spread the mixture evenly and smoothly. Sprinkle sliced almonds, grated coconut, and poppy seeds on top and set aside to cool.

Once the prepared burfi churmu cools down, cut it into desired shapes and serve garnished with fresh rose petals.