Knead wheat flour with salt and oil, adding water to form a dough similar to what you'd use for rotis. Knead it until smooth, then cover and set it aside.

Toast the mawa in a non-stick pan on low heat until the ghee separates. Turn off the gas and spread the mawa on a large plate to cool. Once completely cool, it will become crumbly. Knead it with your hands. Add powdered sugar and rub it with your palms to make it soft. Add cardamom powder and nutmeg powder and form large balls from the mixture.