In a bowl, mix the wheat flour, semolina, and besan. Add ghee or oil and mix well till crumbly; add a little water until the mixture makes a stiff dough. Set it aside for 15 -20 minutes.
In the meantime, grind the green cardamom if using whole cardamom pods.
Grind the almonds into a coarse powder. Grind the gond into a powder if using as well.
Add oil for deep frying in a pot and heat on low to medium heat.
While the oil is heating, start portioning your dough.
Take a small portion in your palm and close your fist so it will form a log shaped like your fist (called muthia).
Once the oil is hot, add a few pieces of dough or muthia. Let it cook for a few minutes, and turn it over once golden on all sides.
Use a slotted spoon to remove any excess oil and let it cool.
Once all the dough pieces are fried and cool, break them into pieces and grind them to get a coarse powder.
Assemble the Churma Ladoos
Add a cup of oil and jaggery to a pot on low heat. Make sure jaggery is small pieces and all similar in size so it cooks at the same time.
Once it melts and starts bubbling, add the Gund if using and cook for a couple of minutes.
Add the cooked flour mixture, ground green cardamom powder, raisins, and almond meal. Mix well to blend.
Let this mixture cool for a few minutes, just enough to handle it safely. But don't let it cool down too much, as it will be difficult to shape the ladoos.
When you're ready to make your ladoos, add white poppy seeds to a shallow plate.
Take a portion of the mixture in your hand, tightly make it into a ball shape, and coat it with poppy seeds. You can use a spoon or scoop to measure the dough so that all your ladoos are the same size.
Once cooled, store churma ladoos in an airtight container for 2-3 weeks at room temperature.