We begin with kneading the dough.Take a large flat pan/parat or a mixing bowl.
To it add all the whole wheat flour and 2 tablespoon ghee.
Mix and rub the ghee and the flour together.
Adding little water at a time knead a very tight dough. You might not require all the water. I could bind the dough together in 150 ml water.
Divide and shape the dough in 7 cylinders/muthia.
While you are shaping the dough, place a wok/kadai on medium flame and add ghee to deep fry the muthia.
On a very gentle flame, fry the muthia till they are nice light brown in color.
Allow them to cool and grind them finely.
Transfer the ground muthia to the mixing bowl and add 1 teacup melted ghee.
Mix it well, you will see the mix holding shape when held tightly in fist.
Simultaneously, begin preparing the sugar syrup.
Add the sugar and water in the kadai and cook till the syrup reaches 1 string consistency.
Keep an eye on the syrup, if the consistency changes it would result in a tight burfi.
Once the sugar syrup is done, add the ground muthia mix to the syrup and mix well.
Keep stirring continuously and cook for a couple of minutes.
Add the elaichi and nutmeg powder.
Transfer the mix to a greased plate or large thali.
Spread the mix well, garnish with poppy seeds, desiccated coconut, chopped cashews and almonds and pistachio slivers.
Once the Burfi Churmu has cooled a bit, cut in cubes or diamonds.
Let it cool completely before removing the Burfi Churmu slices.
Arrange the cubes on a serving platter.
