Heat a heavy bottomed pan or wok,add 1tspn of ghee,add the dryfruits and saute for a min till it lightly change to pale brown and take it off on a plate.(let it cool completely & blend to a coarse texture) in a mixie jar or in a mortar pestle.

In the same pan,add the desiccated coconut and saute for some min..(remember bhi don't have to change the colour of coconut) saute till the moisture vanish off) and remove it in a plate to cool down completely.

Now add 3-4tbspn of ghee,in the same pan..(the ghee should be moderate hot) add one edible gum/gond piece and check,if it pops up,add the edible gum in two batches and fry(it will pop up like a popcorn)(don't fry the gond in one go,divide it and fry in two batches).as it pops up check one gond if it crushes easily take out in a plate and keep it to cool.(each gond piece should be pop up very nicely,see that it don't burn)

As the gond cools down,mash it wih a roller or in a mixie jar to a coarse texture...or you can mash it up wdh a help of steel bowl too.

Now add some ghee 2-3 tbspn more in the same pan,(with the remaining ghee,which you have used to fry the gond pieces). Add the whole wheat flour and roast for about 10-12mins,till it slightly turns golden in colour and you get its aroma..

Now Take a wide plate or a mixing bowl and remove d wheat flour in a bowl,add d dry fruits,gond,khand and mix well with a spoon. Add d cardamom powder mix well & start shaping the laddus(while it's hot and manageable to shape,be careful as the mixture is hot,don't burn ur hands)...(if d mixture cools down den it will be difficult to shape d laddus)....so shape the laddus when its bit bearable enough... (As u make each laddu keep it on a open plate to dry or to cool down completely)

Store in an air tight container lasts for 1month....

Punjabiya di pinniya/laddus are ready to grab...

A winter special laddus to keep the body warm....have it one or two in a day...in winter season.