Heat 2 tbsp of ghee in a thick-bottomed pan.
Add edible gum and roast on low flame until it puffs up and turns crisp.
Remove from heat, let it cool, and crush coarsely.
In the same pan, roast the chopped nuts until golden and aromatic.
Remove the nuts and keep aside.
Roast poppy seeds and grated coconut for about a minute until fragrant.
In another pan, melt jaggery with 2 tbsp of water.
When it starts bubbling, check for soft ball consistency.
Turn off the flame and add the roasted nuts, puffed edible gum, coconut, poppy seeds, and cardamom powder.
Mix quickly and evenly so all ingredients blend well.
When the mixture is warm, grease your palms with ghee and roll into small ladoos.
