In a large bowl mix, wheat flour, semolina, clarified butter, milk powder and salt with hands until you have a crumbly mixture. Mix milk and water as required to make a tight dough.
Form small 2 inch dough balls and press inside fist to imbed deep finger marks. (This is Muthia, and this shape of dough helps thorough cooking from inside.)
In a wok, deep fry muthia in small batches in clarified butter or oil on medium flame until crispy golden.
Let muthia cool than crumble with hands or a food processor.
Assembling:
In same wok, deep fry crushed gum until it puffs up completely with constant stirring. Add puffed gum to crumble muthia. Mix well.
Take 1 tablespoons clarified butter in a pan and fry cardamom powder, pistachio, almond, melon seeds for 30 seconds until crisp. Add to crumble muthia.
In same pan, heat 4 tablespoon clarified butter and add grated jaggery. Let the jaggery melt to runny consistency. As it starts to boil from sides of pan pour melted jaggery over crumbled mixture. Mix thoroughly with a spoon. (Jaggery will be very hot, be careful.)
To serve, heat Malida on slow heat and serve warm garnished with more nuts.