Combine whole wheat flour, ghee, and a pinch of salt in a bowl. Rub the ghee into the flour with your fingertips until the mixture feels like coarse sand. This is the moyan step.

Add warm milk one tablespoon at a time, mixing after each addition. The dough should be stiff and firm, much drier than a roti dough.

Divide into 8 equal portions. Roll each into a smooth ball, flatten into a thick disc about 1 inch thick, and press a small indentation in the center with your thumb.

Oven method (recommended): Preheat oven to 180 C (350 F). Place discs on a parchment-lined baking sheet. Bake for 25-30 minutes, turning once at the halfway mark, until golden-brown and completely firm throughout. They should sound hollow when tapped.

Tawa method: Heat a heavy tawa or cast iron pan on the lowest possible flame. Cook discs uncovered for 20-25 minutes per side, turning occasionally, until fully dried out and golden.

Let the cooked discs cool completely before grinding. Hot discs release steam and turn pasty instead of coarse.

Break each cooled disc into rough pieces. Add to a blender or food processor and pulse in short 2-3 second bursts until you get a coarse, uneven crumb. Do not over-process.

Transfer to a wide bowl. Pour warm ghee over the churma and mix until every crumb is coated.

Add powdered jaggery and cardamom powder. Mix until evenly distributed. Taste and adjust sweetness.

Fold in chopped almonds, cashews, and raisins if using. Serve warm in a bowl or press into a katori and invert for a shaped presentation.