Mix maida and salt. Add three tablespoons of ghee and sufficient water to make soft dough. Cover with a damp cloth and set aside for one hour.
Divide dough into four equal portions and roll into balls. Flatten a dough ball in your palm, stuff with one crushed laddoo, cover and seal the edges.
Dust it with flour and roll out into four to five inches diameter disk of medium thickness. Heat a tawa and roast puranpoli until evenly done on both sides. Remove from heat and set aside.
Similarly prepare the remaining puranpolis and serve hot with generous helping of pure ghee. You can even serve them with cold milk.