Add 2 tbsp ghee to a kadai. Heat to medium-high. Add gond pieces to hot ghee. They will instantly fluff. Remove into a bowl. Fry remaining gond. Let them cool.
Fry cashew halves in a little ghee. Let them cool.
Meanwhile roast pistachios. Grind them to powder.
Take fried gond, crush it with fingers to make them into tiny pieces. I don't use a grinder. I don't want to grind to a powder and loose perfect crunchy texture. If you have a better tool to crush, feel free to use.
Add pistachio powder, brown sugar, cardamom, and fried cashews. Mix well.
Take a fist full of the mixture in the hand. Make laddus by pressing in hand into a ball.
If you cannot form the ball add ghee little by a little while mixing. Once you can form the ball, don't add any more.
Eat while fresh. They stay fresh for 3-4 weeks if stored in a cool place.
Refrigerate if you are storing for many days.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/gond-acacia-pistachio-laddu/