In a mixing bowl, add 2 cups of fine rava. From 1 cup ghee, add 4 tbsp ghee into the flour and mix well. Now add ½ cup hot water, or as required, and knead a tight dough for muthiya. Cover and rest the dough for 10 minutes.
Now the dough is set properly. Take a small portion of the dough and shape it into small muthiyas. Prepare all the muthiyas in the same way.
Heat oil and fry the muthiyas on low flame until they become crispy and slightly golden brown. Allow them to cool, then grind them finely. Sieve the ground muthiya mixture. Rava ladoo churma is ready.
Now, in a pan, add 1 tbsp ghee, 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 2–3 tbsp 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 tsp cardamom powder and mix well. Cool down the rava ladoo mixture completely. Do not add powdered sugar into the hot ladoo mixture.
Now, in a mixer jar, add 1 cup sakar and grind it into a fine powder. Add the ground powder into the ladoo mixture. Mix well. Also, add the remaining ghee and mix well. The mixture binds properly.
Now, shape the mixture into round ladoos with your hands. Serve Gujarati-style rava na ladoo, or store them in an air-tight container. They stay good for 10 days at room temperature and up to 1 month in the refrigerator.