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.
Now heat ghee in a pan, add chopped almonds, cashews, and raisins. Roast for 2 minutes or till it becomes slightly brown. Then add into churma.
In the same pan, add jaggery and melt it. Then add into churma and mix well.
Lastly, heat ghee in a pan and add directly to the churma. You can see the honeycomb effect on churma. It will help to make it softer and melt in mouth ladoo for a longer time.
Add cardamom powder, and nutmeg powder and mix well.
Now with the hand give a round shape to ladoo.
Finally, roll ladoo into poppy seeds and serve.