For Batti: Mix 2 cups of wheat flour, 1/2 cup of semolina, 1/2 cup of ghee, and a pinch of salt. Add water as required and knead into a stiff dough. Divide the dough into equal portions and shape them into round balls. Bake these balls in a preheated oven at 180 degrees Celsius for 20-25 minutes until they turn golden brown.

For Dal: Soak 1/2 cup of toor dal, 1/4 cup of moong dal, and 1/4 cup of chana dal for 30 minutes. Pressure cook the dals with 2 cups of water, 1/2 teaspoon of turmeric powder, and salt to taste. In a pan, heat 2 tablespoons of ghee, add 1 teaspoon of cumin seeds, 2 chopped green chillies, 2 cloves of garlic, and 1 chopped onion. Saute until onions turn golden. Add 1 chopped tomato, 1/2 teaspoon of red chilli powder, and 1/2 teaspoon of garam masala. Mix well and add the cooked dal. Simmer for 10-15 minutes.

For Churma: Coarsely grind 4 baked battis. Heat 1/2 cup of ghee in a pan, add the ground batti, 1/2 cup of powdered sugar, and 1/2 teaspoon of cardamom powder. Mix well and cook for 5-7 minutes.