Heat ½ cup ghee in a wok and fry edible gum in 2-3 batches until golden and puffed, remove in a platter, then add ¼ cup clarified butter and fry lotus seeds until light golden and crisp, grind edible gum and lotus seeds before it cools down.
keep it in a plate, add another ¼ cup ghee, fry almonds, pistachios and remove, add another ¼ cup clarified butter and add melon seeds, fry and remove, add some more ghee and fry coconut for 2 mins.
Remove, then fry cashew nuts and pistachios, melon seeds, mix all well and remove in a platter, then add some more ghee and fry both the flours for 10 mins till nice smell comes, remove that too in a same platter, mix well, add cardamom powder.
Now put the remaining ghee in a wok, fry the chopped Jaggery, stir until melted, when jaggery melts nicely and bubbles comes, add ½ cup water cook stirring on high flame for 1 min, off the flame and pour this jaggery mixture.
Mix everything well with the help of 2 spoons, set in a thal pressing well, bring to room temperature, cut into cubes, you should eat this warm.