Sieve the flour. Then add ghee, and warm water and knead tight dough.

Make a small ball from the dough or you can roll chapatti from the dough.

Heat oil in a pan and fried muthiya on low-medium flame till it becomes golden brown in color or roast chapati on low flame till it becomes crispy.

When it becomes cooked, grind it in a mixture jar properly. Also, sieve it.

Then add ghee and mix well with ladoo mixture.

Now in a pan, add sugar and water. Cook till sugar syrup reaches two-string consistencies.

Switch off the gas and add ladoo mixture and cardamom powder. Mix well.

Cool down the mixture slightly and roll the ladoo into a round shape.

Garnish with pistachio and serve ladoo or you can store it in an airtight container for 6-7 days.