In a mixing bowl, take 4 cups of coarse wheat flour and add ½ cup of melted ghee. Mix well until the flour binds between the hands. Add 1 cup of slightly hot water and knead into a tight dough for muthiya.

Take a small portion of the dough and shape it into small muthiyas. Prepare all muthiyas in the same way.

Heat oil and fry the muthiyas on low flame until they become crispy and golden brown.

Allow them to cool, then grind them finely. Sieve the ground muthiya mixture.

Now heat ghee in a pan, add chopped almonds, cashews, pistachios, and raisins. Roast for 2 minutes or until slightly brown, then add them into the churma.

In the same pan, add ghee and ½ cup besan. Roast the besan on low flame, adding ghee gradually, until it puffs up and turns slightly golden brown. Add this to the churma.

Also, add 1 tbsp cardamom powder and 1 tsp nutmeg powder, and mix well.

In the same pan, add 1 cup ghee and 2 cups jaggery. Melt it, then add it into the churma and mix well.

Now, shape the mixture into round ladoos with your hands and coat the ladoos with khus khus.

Serve Gujarati-style Churma na Ladoo, or store them in an air-tight container. They stay good for 15 days at room temperature and up to 1 month in the refrigerator.