Break the gond into fine pieces. Cut cashew into small pieces.

Put more than half ghee in the pan and heat it. Add gond little by little in hot ghee and fry while stirring continuously.

(Gum swells like a popcorn in ghee, fry the gond on very low flame so that it gets roasted well from inside).

To check whether the gum is cooked or not, take out a piece of gum and press it with your hand, it should become like a powder.

After the gond swells and roasts well, take it out in a plate, fry all the gond in the same way and take it out.

Put flour in the remaining ghee and roast it on low flame stirring continuously till it turns light brown.

When the flour smells good and turns light brown, the flour is ready for roasting. Turn off the gas and take out the flour in a plate.

Put seeds in a hot pan and roast while stirring continuously. You can also put a little ghee in it.

The seeds get sprung while roasting, so keep a plate slightly above the wok so that they do not fall out after sprinkling.

Put the roasted seeds on the flour. Put cashew pieces, cardamom powder in it.

When the gond cools down, make it a little finer by applying pressure with a rolling pin on the plate itself.

Mix gum and all other ingredients in a bowl. Add boora as well and mix. The mixture for making laddoos is ready.

Take little by little from the mixture and make round laddoos and place them on a plate. Make laddoos from the whole mixture and place them on a plate.