Heat a pan with 1 tablespoon of ghee. Add the edible gum. It will pop up like pop corn and form white balls. Set aside the popped up white balls.
Heat a thick bottomed tawa with the ghee. Toast grated coconut, almond, dried dates, cashews and khuskhus until the coconut turns light brown.
Mix these toasted ingredients on a bowl.
Heat a saucepan. Meanwhile, add jaggery with 1 cup of water and boil the mixture with 1-2 pinches of elaychi powder. Now mix the toasted dried ingredients and white balls of gum into this jaggary syrup. Stir and mix well to make a thick mixture.
Allow to cool for a bit. Then take a small portion in your greased palm and make laddoos. Allow to set for 15 minutes, and serve.