Melt ¼cup of ghee in a small saucepan and add the edible gum/ goond and fry until they puff up. You might have to do this in batches. Remove from the ghee and drain on paper towel. When slightly cool, grind this to a powder.
Heat the remaining ¼cup of ghee in a wide pan, add the wholewheat flour and roast over low flame, stirring continuously, until the flour turns golden and it gets fragrant. Remove from flame and set aside to cool.
Once the atta/ flour is cool enough to handle add the powdered sugar, ground cardamom, powdered goond/ edilble gum and mix well.
Add some melted ghee and make equal size laddoos. Store in an airtight container for up to a week.