• Heat 3 tablespoon of ghee in a kadai. Add Whole Wheat flour to this and roast in a medium flame, until it gives out a nice aroma. Take care not to burn the flour. Transfer to a flat plate.
• Next add another 2 tablespoon of ghee, add the edible gum/gond and fry it in a medium flame, until it flowers up nicely. Take care while roasting, the flame must be medium to ensure proper frying or else you will end up with gum that is still raw in the center. Transfer to a flat plate. Crush it well using a roller-pin to powder. Set aside until use.
• Next add 2 tablespoon of ghee, add flaxmeal to this and saute for a minute. remove on a flat plate and set aside until use. In the same add the nuts and roast them with a teaspoon of ghee.
• After roasting all the ingredients, add powdered jaggery to the pan, add ¼ cup of water, let it dissolve, boil until it reaches 1-string consistency. 
• How to check this: When the jaggery syrup bubbles up and froths nicely, check a drop of syrup with a ladle, stretch it between your thumb and index finger, it should easily form a single-string.
• Once this stages reaches, act fast, remove the pan from fire, add all the roasted ingredients to this and mix well. 
• Let it cool a little, Start making golf-sized balls out of the mixture, by pressing it tightly in your palms. If needed, decorate each ball with a roasted cashew on top
• Store in an air-tight container and enjoy them.

Notes:

• Remember to switch off the flame, once the jaggery syrup reaches single-string consistency or else the syrup will reach hardball consistency fast and the mixture will turn hard.
• In case the mixture turns hard, do not worry, run it in the mixer once, it will return to powder form. Add litte ghee and make the balls.
• You can even make squares out of the mixture, just keep it on the stove for 2 more minutes, the mixture will start coming together, immediately pour it on to a greased flat-plate and smooth-en the top and make markings for squares using a serrated knife, once it cools, cut into squares.