In a large mixing bowl add the wheat flour and semolina and mix well. Make a well in the middle and add oil and warm water and combine all to a binding consistency dough. Take a lemon size ball in your palm and and press it by making a fist. Press hard and make muthiya.

In a frying pan add oil and let it heat on medium flame. Deep fry the muthia until golden brown. Remove from oil and let them cool. Fry the almonds, pistachios and cashewnuts.

Crumble the cooled down muthias and grind them in a food processor resembling bread crumbs.

Add sugar, nutmeg, cardamom and saffron and mix well. Make a well in the middle and add warm ghee and mix well.
Make churma ladoo by pressing in your palm making spherical balls or use mould.

Apply some poppy seeds and garnish the churma ladoo.
Churma ladoo is ready to serve.