In a pan, add a tbsp of ghee roast the nuts till light brown. Take out the nuts in a separate plate and keep aside to cool.
In the same pan, add ghee to the remaining ghee in the pan, add edible gum/gond and saute it, till it puffs up and turns light.
Take out in a separate plate and let it cool.
Once the nuts and gum are cool, coarsely grind in chopper.
Dry roast the flours separately in a thick bottomed pan or non-stick pan.
Mix all the flours together add ghee to the flours and roast for a few more minutes till the flour turns light brown and gives out the aroma.
Transfer the ghee and flour mix to another pan/bowl to slightly cool. Add grinded nuts and gum and mix in the flour mix.
Once the flour mix is warm enough to touch, add jaggery powder or sugar, ix well with hands and bind the into tennis ball sized ladoos.
Leave the ladoos in open to dry and bind nicely in open for few hours, then store in an airtight container. These last for good 15-20 days or even a month. the shelf life ladoos with sugar is more than with the ones made with jaggery.