In a mixing bowl, add 500 grams of besan and ¼ cup oil. Mix well until the mixture binds when pressed between your hands. Add 1 cup water and knead into a tight dough.

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

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

Allow the muthiyas to cool completely, then grind them finely. Sieve the ground muthiya mixture and keep it aside.

Now, in a pan, add 400 grams sugar and 2 cups water. Mix well until the sugar dissolves. Cook the sugar syrup until it reaches a one-string consistency.

Add ½ cup ghee and mix well. Then add 1 teaspoon cardamom powder, ½ teaspoon nutmeg (jayphal) powder, and a pinch of yellow kesar food colour. Mix well.

Switch off the gas and add the ground muthiya mixture to the sugar syrup. Mix well and stir continuously until the mixture thickens.

Now, shape the mixture into round ladoo using your hands and garnish with slivered almonds.

Serve these Gujarati-style besan na ladoo, or store them in an airtight container. They stay fresh for up to 15 days at room temperature and up to 1 month in the refrigerator.