Coarsely grind them. Do note that you just have to coarsely grind them and not to make a very fine powder. Keep aside.

Take a bowl and add semolina, flour, powdered sugar, poppy seeds, baking soda, salt, kewra water, desi ghee, raisins and coarsely grinded nuts.

Give them a very very good mix.

Now add milk, little at a time and start kneading the dough.

Initially the dough will be little soft.

Put a lid and let the dough rest for 30 minutes.

After the said period, take a lemon sized portion of dough and roll it between your palms.

Slightly flatten it.

Tap it's one side on a plate carrying poppy seeds and finely chopped mixture of nuts, which consists of almonds, cashews and pistachios.

Arrange on a baking tray lined with greased butter paper. As we are using silicon mats, we weren't in need of any greasing.

Bake in preheated oven @180°C for 15 to 20 minutes.

If you don't have oven, you can prepare them in pan as well and for that grease a non stick pan.

Likewise roll and flatten the dough. But the dough portion should be more flattened in comparison to dough portion flattened for oven.

Cook on lowest heat from both sides until brown.

Once cool, they will turn crispy.

Cool completely on a cooling rack and dum ke roat are ready. Enjoy.