Add 1 Cup Ghee to the cooking pan and add the coarse urad dal flour.
This Flour will take a little longer to cook completely. Increase the heat slightly if needed. Continue stirring and cooking the flour until it feels lighter when stirring and it starts to go caramel brown and smells nutty. Turn down the heat completely and remove this into your other pan using the spatula.

Heat up one pan on a medium heat and add 1 cup of Ghee and let it melt. Then add the coarse gram flour and mix it well. Increase the heat slightly if needed. Continue stirring and cooking the flour until it feels lighter when stirring and it starts to go caramel brown and smells nutty. Turn down the heat completely and remove this into your other pan using the spatula.

Add 1 Cup Ghee to the cooking pan again and add the coarse wheat flour. Increase the heat again and cook this is the same way as the other flour. Remove this into your other pan using the spatula.
🔴 Add 1/2 cup ghee to the pan and add chopped nuts. Increase the heat again to medium and roast the Nuts for about 2 minutes. Remove this into your other pan.

🔴Add 2/3 Cup Ghee to the pan and add the edible Gum. Increase the heat again to medium and roast the Edible Gum for about 5 minutes to cook it through so any further popping can occur and until it becomes a light golden brown. Remove this into your other pan using the spatula.
The mixture should not be dry at all but have enough Ghee so it’s slightly runny and easy to move around in the pan.

Add all the spice ingredients (dry ginger powder, Ghantoda Powder, batrisu powder, Methi powder) and mix this very well. This is workout! The mixture will become slightly drier after the spices are added, but keep mixing until is well combined.
Now add soft jaggery give a good mix
Mix it properly in your hand and make a laddu.
Take poppy seeds to a plate and roll them.
And store it air tight container in 1,2 months easily make this ladoo and enjoy this winter!