Melt ¼ cup of the ghee in a pan. Add the edible gum and fry on low flame until it puffs up about four times in size. Transfer to a plate and let cool.

Using the same pan, add 2 tbsp ghee and the gram flour. Roast over medium–low heat, stirring constantly, until the besan turns a light golden brown. Transfer to a separate plate.

Add 2 tbsp ghee to the pan and heat. Stir in the dry ginger powder and fry on low flame for 1–1½ minutes until aromatic. Remove and combine with the roasted gram flour.

Once the fried gum is cool, crush it coarsely with a rolling pin or mortar and pestle.

In the same pan, melt the remaining ghee. Add the jaggery and heat on low until fully liquefied, then remove from heat.

Quickly stir in the roasted gram flour–ginger mixture, crushed gum, coconut, and chopped nuts into the hot jaggery syrup. Mix thoroughly until the mixture comes together.

While the mixture is still lukewarm, take small portions and press them firmly between your palms to form round ladoos. You should get about 18.

Arrange the ladoos on a tray and let them air-dry for 2–3 hours until set.