Melt the jaggery in 2 cups of water in a saucepan and set aside.
Roast the edible gum in a pan in ghee until they started popping. Remove and set aside.
Dry roast the dried fruits mixture and set aside.
Dry roast the coconut and sesame seeds and set aside.
Cool, all the roasted ingredients and pulse in the blender to make a coarse powder.
Heat ghee in a pan or wok and roast wheat flour and semolina on low heat until it turns light golden and a roasting smell comes out from it.
In a big mixing bowl add the roasted seeds powder, roasted flour mixture, and cardamom powder. Add the jaggery syrup and mix well until everything combines.Add the remaining ghee if required and make small round balls of the mixture by pressing it in between palms.
Arrange them on a tray lined with parchment paper and let it set. Store in airtight container. Stays well for a month or so.