Add wheat flour and semolina in a mixing bowl. Mix well.

Then add 2 tablespoon oil or ghee. Knead well and massage the flour till it is crumbly.

Using ½ cup water knead a dough that is fairly hard. Do not over-knead, just make sure the flours come together. Use some more water if required.

Then, using a small portion of the dough, shape it into small log with your palms. Make a small indent in the log.

Repeat for the entire dough. I could make about 8-10 small sized muthiya using this proportion.

Preheat oven or air fryer to 350 F/ 180 C. Line a tray with a baking sheet or parchment paper.

Place the dough logs and bake them for 20 minutes, till they are slightly brown. Turn them over and bake for another 20 minutes.

Once they are evenly brown and are hard, remove and let them cool completely.

Once the dough balls are cool, grind them to a fine powder using a food processor or mortar pestle.

Sieve the powder through a fine sieve and regrind if required.

Meanwhile, heat ¼ cup ghee and once it melts, add jaggery.

Only heat till the jaggery melts and do not over-cook else the ladoos will be chewy.

Add powdered cardamom and nutmeg powder to the churma and slowly add in all the ghee jaggery mixture and mix it all together.

Apply little ghee on the palms and shape the mixture to balls.

In a plate, place a handful of poppy seeds. Roll the ladoos in the seeds till the poppy seeds stick to it. Alternatively, you can also add poppy seeds to the mixture and roll out the ladoos.

Enjoy baked ladoos, a little less guilt compared to traditional ones. I have made the fried ones too, check them here.