In a heavy kadhai dry roast almonds for a couple of minutes on medium heat. Turn off the heat. Remove almonds & keep aside.

In the same kadhai, heat 1/2 cup ghee on medium heat. When ghee is hot, deep fry the edible gums (Gond) in batches. Gond puffs up after deep frying and becomes almost double in size. Keep aside the fried Gond.

In the same wok (with the ghee) add wheat flour. Fry the flour on medium heat for about 7 minutes. Stir continuously.

Now add remaining 1/4 cup ghee and mix well in flour. Reduce the heat and fry the flour. Until it becomes golden red in color and aromatic. It takes about another 7-8 minutes to fry the flour. Stir continuously.

Turn off the heat. Let fried flour cool down.

In a dry grinder coarsely grind dry roasted almonds.mix in coarsely ground almonds in the fried flour.

In a dry grinder coarsely grind fried edible gums.

Mix in coarsely ground edible gums in the fried flour.

When fried flour mix is still little lukewarm but not hot, add in sugar. Mix it very well.

Take about 2-3 tbsp mix and make ladoos by pressing it and giving it round shape by rolling it in between your palms.