Method
1. Heat ghee in a heavy bottomed pan for deep frying.
2. Drop the chopped edible gum pieces into hot ghee and fry until they puff up; Remove from pan and drain on paper towels.
3. Dry roast khus khus and keep aside;
4. Heat 2 tbsp ghee in a pan and roast the chopped almonds until they turn lightly golden brown; Keep aside.
5. Dry roast the desiccated coconut and keep aside;
6. Mix all the dry fruits, desiccated coconut, fried edible gum and khus khus in a large mixing bowl and keep aside.
7. Heat jaggery in a heavy bottomed pan and add just enough water to cover the jaggery; Boil until jaggery dissolves and forms a syrup with thread like consistency.
Note: To test if the syrup is ready, pour a drop into a bowl of cool water. If the solution forms a tiny lump and does not dissolve in water, the syrup is ready.
8. Pour the syrup into the above mixture little by little and mix well.
9. Grease you palm with a drop of ghee; Take some of the mixture in your palm and make laddus of desired size; Repeat for remaining mixture as well. 10. Let cool and store in air tight containers.