Cover the dough properly with a damp cloth for 10 minutes. It is important to let the dough rest for some time so the flour can fully absorb the water and roll easily later.

Knead the rested dough briefly and divide it into 8–10 equal portions. Roll each portion into a smooth ball, keeping the remaining dough covered so it does not dry out.

Dust some khapli flour on the surface and roll each ball into a thin, flat shape about 12-14 cm in diameter. Cover with something so that it does not dry out.

Bring water to a steady simmer in a steamer. Lightly grease the steaming plate with ghee to prevent the dough from sticking. Ensure the water is simmering before placing the kannole inside.

Place the rolled dough pieces in the steamer without stacking them. Cover your steamer and steam the dough until the kannole is cooked properly and soft but a little firm. You can work in batches if needed. 

While the kannole is steaming, heat the milk in a saucepan. Add sugar, cardamom powder, chopped almonds and cashews, and raisins to the milk. Cook everything for a bit, then let the milk thicken slightly. 

Gently take out the steamed kannole from the steamer. Serve hot with the sweet milk accompaniment, letting the wheat dough soak up the sweetened milk.