In a large mixing bowl, combine the coarse flour with 2‑3 tablespoons of melted ghee. Stir with a wooden spoon until the flour is evenly coated and looks slightly crumbly.

Gradually add warm water, a tablespoon at a time, kneading with your hand until a firm, non‑sticky dough forms. The dough should be tight enough to hold its shape when rolled.

Cover the dough with a damp cloth and let it rest for 10 minutes; this relaxes the gluten and makes shaping easier.

Divide the rested dough into 8 equal portions (about the size of a golf ball). Pinch each portion into a smooth ball, then flatten gently with your palm to form a thick disc (≈1.5 cm thick).

Heat ¼ cup ghee in a deep, heavy‑bottomed pan over medium‑low flame. Test the temperature by dropping a tiny piece of dough; it should sizzle slowly and rise to the surface without burning.

Carefully slide 2‑3 discs into the hot ghee. Fry them slowly, turning occasionally, until they turn golden‑brown and crisp on both sides, about 4‑5 minutes per batch. Use a slotted spoon to lift them out.

Place the fried discs on a paper‑towel-lined tray to drain excess oil. Allow them to cool completely; this prevents steam from making the crumbs soggy.

Once completely cooled, break the fried discs into smaller chunks and transfer them to a sturdy blender or food processor. Pulse until you obtain a coarse powder; avoid over‑blending to keep a slight texture.

If any large crumbs remain, sift the powder through a fine mesh sieve. Return any oversized pieces to the blender for a second pulse.

In a clean, thick‑bottomed kadhai, melt 1‑2 teaspoons ghee over low heat. Add the finely chopped jaggery and stir continuously until it melts completely, forming a glossy syrup.

Watch the syrup closely; once it bubbles lightly, remove the pan from heat. Do NOT let it boil vigorously, as it will harden into a brittle candy rather than a smooth syrup.

Pour the warm jaggery syrup over the churma powder while gently folding with a wooden spoon. The heat will melt the jaggery into the crumbs, creating a moist, fragrant mixture.

Add the cardamom^[1][2] powder and chopped dry fruits. Fold until evenly distributed; the nuts should be suspended throughout the mixture for texture and nutrition.

Taste and adjust sweetness if needed (add a tiny bit more melted jaggery). If the mixture feels too dry, drizzle a teaspoon of warm milk or water and mix gently.

For serving, press the churma lightly into a serving bowl or shape into small laddus using damp hands. Garnish with a few extra nuts on top for visual appeal.