Take the flour and suji in a big mixing plate.

Add 1/2 cup of ghee mix well with cleans till crumbly.

Now add the warm water or milk mix well.

Knead the mixture into a dough.

Take small portions of the dough,roll it into cylindrical shape like muthiyas and press it hard with your fist.

Heat oil for deep / shallow fry.

Deep fry the muthiyas on medium low flame [10 – 15 MINS ] till golden.[ don’t fry on high flame ]

Remove on an absorbent napkin and allow it to cool.

Now crush it with a Masher.

Grind the muthiya pieces into fine powder.

Sieve it to remove the big pieces and regrind pieces again.

Transfer the sieved mixture to a big plate or bowl.

Add nutmeg powder roasted poppy seeds and mix it evenly.

Melt ghee  in a pan,add the jaggery and cook by stirring in between.

Once you see the ghee separating and floating on the top,off the flame. [jaggery should be completely dissolved ].

Pour the melted jaggery over the churma  mixture and mix well with a spatula.

Once you are able to touch the mixture,take small portions press and roll with your palms to make laddus.

Sprinkle little poppy seeds on top for garnish and press gently with finger tips.

Allow the ladoos to cool for 1 or 2 hour and store it in an airtight container.