In a mixing bowl, take 3 kg coarse wheat flour and add 1½ cups (250 g) melted ghee. Mix well until the flour holds together when pressed between your hands. Gradually add slightly warm water and knead into a tight dough, similar to the dough used for making muthiyas.

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 kadai and deep-fry the muthiyas on low flame until they become crispy and golden brown.

Allow the fried muthiyas to cool completely. Then grind them finely in a mixer jar and sieve the mixture to obtain a smooth churma.

Now, heat some ghee in a pan. Add chopped almonds, cashews, pistachios, and raisins. Roast for about 2 minutes or until the dry fruits turn slightly golden brown. Add the roasted dry fruits to the churma and mix well.

In the same pan, add some ghee and 1½ cups besan. Roast the besan on low flame, gradually adding ghee, until it becomes light, fluffy, and slightly golden brown. Add the roasted besan to the churma and mix well.

In a mixer jar, add 750 g sugar and grind it into a fine powder. Add the powdered sugar to the churma along with 3 tbsp cardamom powder and 1 tbsp nutmeg (jaiphal) powder. Mix everything well.

In a kadai, heat the remaining ghee and add 750 g jaggery. Melt the jaggery on low flame. Once melted, add it to the churma mixture and mix thoroughly.

While the mixture is still slightly warm, take a portion and shape it into round ladoos using your hands.

Coat each ladoo with poppy seeds (khus khus).

Serve these delicious Gujarati-style Churma na Ladoo, or store them in an airtight container. They stay fresh for up to 20 days at room temperature and up to 1 month in the refrigerator.