This desserts originates from Rajasthan (North India). There is a lot of frying in Ghee as well as dry roasting involved in this dish. You should have two heavy bottom pans, one for dry roasting, and the other of Ghee frying.
Dry fry puffed lotus seeds in a wok or kadahi, until lightly brown. They will be crisp when cold. Break them roughly with a rolling pin or in a food processor. Do not powder them. Keep aside.
Break gum resin coarsely by placing it between two folds of a towel and pounding gently with a rolling pin. You must not powder it. It should be coarse and granular.
Heat ghee in a wok or karahi/kadhai.
Deep-fry gum resin on medium heat, stirring it up all the time, to ensure that every single piece is fried. Un-cooked gum is sticky! It fluffs up to almost double very quickly, within seconds. Lift it out of the ghee, as soon as it fluffs up. Otherwise, it will burn and get bitter. Keep aside on a plate
Heat remaining ghee again. Fry flour in it, until it is light brown and emits 'roasted' aroma. Ghee separates from the flour when it is ready
Turn heat off. Add fried gum to the flour and continue stirring
Add rest of the ingredients (sugar, cardamoms, melon seeds, pistachios, almonds, cashew nuts) and mix well
Allow to cool until is it can be touched by hand comfortably
Take small handfuls in your palm and roll them into balls or laddoos, approximately 1 1/2 -2 inch in diameter