Melt 150 gms ghee and mix it in wheat flour. Make a stiff dough using very little water.

Heat the rest of the ghee in a kadai. Make about 15 to 20 balls with the dough. Try it on low flame. Till it becomes golden brown.churn it in grinder after it cools down. Make Khoya heat in one tbsp ghee in kadai.

Add cardamom powder and dalchini add the above of mixture wheat flour and khoya Khoya.fry it for 1 min.

When it cools down, add sugar and chopped almond.mix well.

Serve churma ladoo. You can enjoy the taste of churma for 8 to 10 days if you keep it in an air tight box. To be served with dal and Bati.