Break gond (edible gum resin) into crystalline pieces for deep frying. Do not make very small pieces or powder it.

Heat Ghee (clarified butter) in a kadai or pan. Put in the gond pieces into it and deep fry on medium heat.

Take out the fried gond and keep it aside to allow it to cool down to room temperature.

Now in a heavy bottomed pan, put whole wheat flour and the ghee (clarified butter) used for frying. Put the pan on low heat and stir the ingredients well so that they mix together.

Stir the mixture continuously for about 20-30 minutes till the flour turns brown accompanied by a distinct aroma. At this stage, the mixture will start releasing ghee from the sides. Take care to stir continuously else the flour and ghee mixture will stick to the bottom of the pan

Now take the kadai / wok from the flame and allow it to cool a bit to a point where it still retains its warmth.

Add ground sugar (boora) to the mixture and mix well.

With your hands, crush the gond (gum) which was deep fried earlier and add it to the mixture in the kadai. Also add finely cut pieces of badam (almonds), cashew nuts, kishmish (raisins), pistachios and mix well. The remaining heat in the mixture is sufficient to condition the dry fruits.

Make ladoos (ball shaped objects typically of the size of a lemon) from the mixture by pressing and shaping it between your hands while the mixture is still warm.

Atte ke laddu are ready to serve. Garnish it with finely cut pieces of dry fruits. Allow it to cool fully before storing in an airtight container.