in a bowl, take coarse wheat flour and oil/ghee in it.
mix and rub the oil and the flour together.
Add warm water gradually and knead tight dough.
Divide and shape the dough in cylinders muthiya.
Now heat the oil pan, and fry the muthia till they are nice light brown in color.
Allow them to cool and grind them finely.
Sieve the grinded muthiya mixture. Then add ½ cup melted ghee and mix everything.
Now you will see the mix holding shape when held tightly in hand.
To make sugar syrup, add the sugar and water to the kadai.
Cook till the syrup reaches 1-string consistency.
Once the sugar syrup is ready, add the ground muthiya mix, mawa, and cardamom powder and mix well.
Keep stirring continuously and cook for a couple of minutes.
Transfer the mix to a greased plate or thali and spread well.
Garnish with almond slits, dry coconut, poppy seeds, and dry rose petals. allow it to cool.
Once the burfi churmu has cooled a bit, cut it into cubes.
Arrange barfi churmu cubes on a serving platter.