a. In a mixing bowl, combine wheat flour, semolina, and a pinch of salt.

b. Add ghee or cream to the dry ingredients and mix well until the mixture resembles coarse crumbs.

c. Gradually add warm milk to the mixture and knead it into a soft dough.

d. Cover the dough with a damp cloth and let it rest for about 30 minutes.

a. In a separate saucepan, heat jaggery with a little water over medium heat.

b. Stir the mixture until the jaggery dissolves completely and forms a thick syrup.

c. Add cardamom powder to the syrup for a delightful flavor and aroma.

d. Keep the sweet syrup warm for later use.

a. Divide the rested dough into small, equal-sized balls.

b. Roll out each ball into a flat disc using a rolling pin, or shape it into small, round puris with your hands.

c. Heat oil or ghee in a deep frying pan over medium heat.

d. Fry the rolled-out discs or puris until they turn golden brown and puffed up.

e. Remove the fried dough from the oil and drain excess oil on paper towels.

a. While the fried dough is still warm, dip each piece into the warm sweet syrup, ensuring it is coated evenly.

b. Arrange the syrup-coated pieces in a serving dish or a flat tray.

c. Sprinkle crushed gum (goond and mixed crushed nuts over the top, distributing them evenly.

d. Drizzle ghee over the assembled Malida to enhance the flavors.

e. Optionally, you can sprinkle shredded jaggery (gur on top for added sweetness, adjusting the amount as per taste.

a. Let the assembled Malida cool down and set for a few minutes.

b. Once it has set, cut it into smaller pieces or leave it as is, depending on your preference.

c. Serve the delicious Afghani Malida as a delightful dessert to be enjoyed by family and friends.