Heat the ghee in a heavy-bottomed pan and roast the whole wheat flour on low heat, stirring continuously, until it turns deep golden brown and smells nutty.

Add the chopped almonds, cashews, and edible gum to the roasted flour and toast for another 5 minutes until the gum puffs up and the nuts turn lightly golden.

Stir the toasted nuts and gum thoroughly into the roasted flour so everything is evenly distributed.

In a separate pan, melt the grated jaggery with the water over low heat, stirring until it forms a smooth one-string consistency syrup.

Pour the hot jaggery syrup into the roasted flour and nut mixture along with the cardamom powder, stirring quickly and thoroughly to combine.

Let the mixture sit for 10 minutes until it is warm enough to handle comfortably without burning your hands.

Grease your palms with a little ghee and shape the mixture into firm, round balls, pressing tightly so they hold together.

Arrange the shaped pinnis on a plate and let them rest at room temperature for 20 minutes to firm up fully.