Combine the whole wheat flour, semolina, 3 tbsp of melted ghee in a deep bowl and mix well until you get a bread crumb texture.
Add little lukewarm water at a time and knead to make stiff dough.
Make the shape of patties from the dough with your palm or you can shape each portion into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
Heat oil in a pan on medium heat making sure that oil does not get into a smoking point. Turn the flame to low and put sufficient balls at a time into the hot oil and fry these balls until it turns golden brown in colour. Turnover and cook for even cooking.
Its takes time around 10-12 minutes to fry the balls as it should be get cooked from inside as well. So do not make the flame high to make the process fast. Allow the balls to turn brown gradually.
Repeat the same process for rest of the balls.
Once you finished frying all the balls allow them to cool completely. To make the cooling fast break the fried balls into smaller pieces and make it cools.
Once it is completely cooled grind it using a mixer. Grind it a little coarse. I did it in batches as I used my small mixie jar.
Take coarse powder out from the jar and sieve it to make evenly coarse powder for my laddoo .Big chunks should not be add to the laddoo so again I will take to the grinder and grind it.
Take ghee in a pan and melt it on low flame. Once the ghee melts switch off the flame.
Collect the mixture in a bowl, add powdered sugar, melted ghee, crushed cloves, cardamom powder, chop almonds and mix it well.
Take small handfuls in your palm and roll them into round shape laddooos, if you find it difficult to shape the laddus, add a little melted ghee.
Add dry fruits according to your taste
You can make churma a day before and refrigerate it.
Serve immediately or store in an air-tight container for a couple of weeks in the refrigerator and warm them for a few seconds in the microwave before serving.