In a wide dry pan on low heat, add atta plus salt if using. Optionally sift besan and sooji on top and mix dry.

Stir constantly at first so nothing scorches. After about 5 minutes the raw flour smell fades; keep the flame low and stay at the pan.

Roast until the atta is a deep tan and smells like toasted bread, usually 18–24 minutes once the flour is fully hot. If it smells sharp or bitter, stop and spread on a plate to cool; if bitterness is strong, start a fresh batch.

In a bowl, mix atta, salt, optional besan and sooji. Rub in the neutral oil with your fingertips until the mix looks like damp sand and a squeezed clump holds briefly before crumbling.

Add lukewarm water 1–2 tbsp at a time and knead into a very stiff, slightly cracked dough—not soft chapati dough.

Pinch lime-sized pieces, shape into ovals or rounds, and press dimples into each piece with your fingers so they cook evenly.

Preheat oven to 180°C (356°F). Line a tray with parchment, space the pieces, and bake about 18–22 minutes until the bottoms are set and lightly coloured. Flip each piece, then bake another 8–12 minutes until they feel hard and dry inside when you snap a tester piece. Cool completely on the tray.

Break the cooled pieces into a processor jar and blitz to a fine meal. Sieve; re-blitz anything that does not pass until you have a sand-fine churma. You want roughly the volume and dryness of fully roasted atta from Method A before adding body ghee.

Make the same stiff dough as Method B (oil-rubbed flour, water added slowly, dimpled small pieces).

Brush or spray the pieces very lightly with melted ghee or oil. Air fry in a single layer at about 190°C (375°F), shaking or turning once, until deeply golden and dry through when you crack one open—timing varies by machine, often 12–18 minutes per batch. Cool completely.

Break, blitz, and sieve as in Method B until the crumb is fine and even.

In a small pan, heat 1 tbsp of the measured ghee on medium-low. Fry chopped nuts (and raisins if using) until nuts colour and raisins puff. Scrape onto a plate and cool slightly.

Off heat 30 seconds, then return the wide pan to low. Put in the wheat crumb from A, B, or C. Pour about half the remaining melted ghee (minus the 1 tbsp used for nuts). Stir until evenly damp and sandy, 2–4 minutes.

Add most of the rest of the ghee, holding back 1–2 tbsp. Stir 2–3 minutes until the mix holds a soft squeeze. Fold in the fried nuts and raisins. If still powdery, add reserved ghee 1 tsp at a time.

Remove from heat; cool 3–5 minutes until warm enough to handle but still hot enough to help date sugar cling.

Add cardamom, date sugar, and poppy seeds if using. Mix with a spoon, then rub briefly with clean hands until the sugar feels even. Taste; if gritty on the tongue, grind date sugar finer next time or work the mix another minute while warm.

Shape ladoos while the mixture is warm, pressing firmly. Cool in a single layer 45–60 minutes before stacking.