Mix flour and semolina in a bowl. Add half cup of melted ghee and mix well. Add milk as required and knead into a stiff dough. Divide the dough into twelve lemon sized balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done. Drain and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer. Add powdered sugar, cardamom powder, cashewnuts, almonds and raisins and mix. Serve churma with ghee.