Step 1

In a large flat bowl, add the flour, salt and ghee. Mix them well with one hand. The mixture should have a crumbly texture. Add water little at a time and knead the dough. Use minimum water to make a stiff dough.

Step 2

Cover with a damp cloth and let it rest for about 30 minutes.

Step 3

Add the grated khoya (mawa) to a pan on medium-low heat. Roast for 5-6 minutes while stirring continuously until the mawa turns golden in color and starts to gather around itself. If the mixture looks too dry, add 1-2 tablespoons of milk while roasting the mawa. Transfer to a large bowl and let it cool.

Step 4

To a grinder, add the cashews, almonds, pistachios and raisins. Grind to form a coarse mixture.

Step 5

After the mawa has cooled down, crumble it with your fingers. Add the nuts mixture, cardamom powder, dessicated coconut and powdered sugar. Mix well. Taste the filling and add more sugar based on your preference.

Step 6

Add water and sugar in a pan. Add the saffron. Boil for about 5 minutes on medium-high heat to make a sticky sugar syrup (you don't need 1 string consistency for this recipe). Transfer to a bowl and let the syrup cool down.

Step 7

Knead the dough with your hands a bit. Then divide dough into equal parts to make balls. Keep the balls covered with a damp cloth.

Step 8

Take one ball at a time and roll in a small circle about 4-5 inch in diameter. You can use it as is or use a cookie cutter or bowl to make a circle shape. (Not needed if you are using a gujiya mold. You can also make a big ball and roll a large circle. Then using a cookie cutter to cut multiple circles). Use the excess dough to make more gujiya.

Step 9

Take the rolled dough in your hands. Add about one tablespoon of the filling to the center (do not overfill). Apply water to the edges using your fingertip.

Step 10

Carefully bring together the edges to form a semicircle and gently press with your fingertips. Seal it very well pinching with your fingertips.

Step 11

Make a pleated design at the edge by folding a little dough at a time at the edge. This helps to seal the gujiya and make sure the filling does not come out when frying.

Step 12

(option) Using a fork, make insertions at the edges. Turn and make the fork pattern again. This helps to seal the gujiya.

Step 13

(option) Place the rolled dough on top of a gujiya mold. Add the filling and apply water at the edges. Press the ends of the mold together to seal the gujiya. Remove any excess dough from the sides of the mold.

Step 14

Make all the gujiya's. Keep them covered under a damp cloth while you are making more, so that they don't dry out.

Step 15

Deep Frying Method: While filling the gujiya, heat ghee/oil in a pan (kadhai) on medium-low heat. Check that the ghee/oil is medium hot. Put a very small ball of dough in the oil, It should come up gradually. Add 3-4 gujiya at a time depending on the size of the pan. Let them cook for 2-3 minutes, then turn to fry the other side. Fry until they are golden on both sides. Fry on medium-low heat at all times, so that the gujiya cooks properly. Be patient while frying, it will take about 7-8 minutes for each batch to cook.

Step 16

Baking Method: Preheat oven to 400F. Place the gujiya on a baking tray. Brush melted ghee or oil on the gujiya on all sides. Bake for 20-30 minutes until they turn golden.

Step 17

Air Fryer Method: Place the gujiya in the air fryer basket. Brush melted ghee or oil on the gujiya on all sides. Bake at 380F for 8-10 minutes until they turn golden. Flip them half way through.

Step 18

Dip the cooked gujiya in the sugar syrup. Flip after 2-3 minutes so they are covered with the syrup on all sides. Soak for max 4-5 minutes.

Step 19

Serve immediately. You can store in an airtight container once cooled.