Take gehun ka atta or whole wheat flour in a wide vessel.

Add 3/4 cup desi ghee to the flour.

Mix the ghee thoroughly by rubbing the flour in between both hands so that it is completely coated.

Add 1 cup water to the mixture and knead the mixture into a tight dough. You can also add milk instead of the water.

Divide the dough into small equal balls (around the size of a tennis ball) and press them to into the shape of your fist.

Heat desi ghee in a pan for frying and add the dumplings to the pan. The ghee should not be too hot, otherwise they will not cook properly from inside.

Fry them in batches on low-medium heat setting for about 10-15 minutes till they turn golden brown.

When the dumplings are cooked, take them out and drain the excess ghee on kitchen rolls.

Break them into small pieces and set aside to let them cool for 10 minutes.

Grind all the pieces into a fine powder in a food processor.

Then add powdered sugar to the ground mixture and mix well.

Then add 3/4 cup of ghee to the mixture.

Mix the ghee thoroughly with the churma. You can also add finely chopped dry fruits like almonds and cashews to the mixture.

Take a handful of churma and press it to shape it into round firm balls. Garnish with chopped pistachio nuts. Churma Ladoos are ready. You can store them in an airtight container for a few days.