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 dough into 3 parts.

For the first method

Take small ball-sized dough and roll with thumb impression.

Heat appe pan and add some ghee in its cavity.

place the rolled muthiya in each mould of it.

Cook on low flame for 7-10 minutes on all sides.

For the second method

Take medium ball-sized dough and flatten it with your hand.

Add 1 tbsp ghee to a pan and place muthiya in it.

Shallow fry muthiya on low flame till it becomes crispy and properly cooked from both sides.

For the third method

Take slightly bigger ball-sized dough and roll it to medium thick bhakhari or roti on a rolling board using a rolling pin.

Roast on tawa on low-medium flame for 4-5 min.

Make muthiya with any method Allow them to cool and grind them finely.

Sieve the grinded muthiya mixture.

Now heat ghee in a pan, add chopped almond, cashews, pistachio, 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 softer and melt in mouth ladoo for a longer time.

Add cardamom powder, nutmeg powder, and mix well.

Now with the hand give a round shape to ladoo.

Finally, roll ladoo into poppy seeds and serve.