Take maize flour in a big bowl and add wheat flour and 4 tsp ghee into it. Mix all ingredients really well. With help from milk, knead soft dough. Cover the dough and keep aside for 10 minutes to set. 

Now, divide the dough into three equal parts. Preheat a non stick pan or tawa. Lift one dough lump and roll into a round shape. Flatten it slightly and make round dough ball. Dust it with some dry flour, place on rolling pin and roll out in a parantha. 

When the pan is hot, spread some ghee over it and then place the rolled parantha for roasting. Once the parantha is roasted from beneath, flip the side and roast it from this side as well. When the paranthas gets brown spots beneath, apply some ghee on the upper side

Flip the side and apply some ghee on this side as well. Roast the paranthas until it gets golden brown spots on both the sides. Now take off the parantha from flame and place it over a plate. Allow the paranthas to cool down. 

Roast the edible gum. For this add some ghee in the pan and heat it sufficiently. Roast the edible gum on low flame until it puffs up and gets little brown in colour. Once cools down, grind it coarsely. 

When the paranthas cool down, break them and ground in a mixture jar. Take out the mixture in a bowl and add add gond, chopped cashews, walnuts and ground almonds and cardamom powder into it. Mix all the ingredients really well and add the rest of the ghee as well. 

Mixture for making the ladoo is ready. Take small lump from the mixture and roll out in small or big size ladoo as per your preference and desire. Place one cashew chunk over the ladoo and press it gently to garnish. With this much mixture almost, 15 to 16 ladoos can be prepared. Keep the pinni as it is in open for 1 to 2 hours so that they dry up. Now you can store them in any container and relish eating for up to 10 to 12 days.