Mix flour, suji and besan in a mixing bowl, and mix it well. Heat ¼ cup ghee and mix it with the flour mixture.
Add required milk or water into the flour mixture, knead it and make a stiff dough, cover it for 5-10 minutes.
Take the dough, divide it into small-small size portions and make round balls or elongated shapes.
Heat ghee into a pan for deep frying. Now deep fry the prepared round balls into small batches on medium flame till all side becomes golden brown and crispy.
Let it cool down, then broke it into pieces, blend it into a blender and make coarse grainy texture mixture. Use Flour Strainer and sieve the mixture and add into the mixing bowl.
Add broken cashew nuts, raisins, cardamom powder into the coarse mixture and mix it well, keep aside.
Now heat ¼ cup of ghee into the pan and add grated jaggery, stir it on medium flame till melt. Once it start bubbling on the edges switch of the flame. Do not boil or cook the syrup too much otherwise ladoo will be hard.
Add the prepared jaggery syrup into the prepared coarse mixture, mix it well with spatula and let it little cool down. Now make even sized balls or Ladoos from the prepared mixture, then roll the Ladoos into poppy seeds.
Churma Ladoos are ready, serve it fresh or you can store it into an air tight container.
