In a large mixing bowl, combine the wheat flour, coarse gram flour (besan), and ghee. Mix well.
Add the milk and gently mix everything together.
Press the mixture lightly with your hands, cover it, and let it rest for 10–15 minutes.
Keep all the chopped nuts and dry fruits ready. Then pass the flour mixture through a coarse sieve.
Transfer the sieved mixture to a pan. Add 1 more tablespoon of ghee and roast it over low heat, stirring continuously, until it turns golden brown.
Transfer the roasted mixture to a bowl and let it cool to room temperature.
In the same pan, add a little more ghee and roast all the nuts, melon seeds, raisins, grated coconut, and chopped makhana (fox nuts) over low heat for about 1 minute, stirring continuously.
Add the roasted nuts to the roasted flour mixture and mix well.
Stir in the crushed green cardamom and allow the mixture to cool completely.
Add boora (powdered unrefined sugar) or khand (natural cane sugar) to taste and mix thoroughly.
Your Rajasthani Magad Churma is now ready!
Store it in an airtight container.
It stays fresh for up to 1 month.
