For dough:
Combine and mix sooji, flour, and salt.

Add heated ghee to the mixture. Mix well. Add little water at a time to make semi-stiff dough. Knead well. Leave to rest for 15-20 minutes covered with wet kitchen napkin or wrap it up in a cling film.

For stuffing:
Heat a thick bottomed pan. Add mawa and roast it till it's lightly golden in color. Remove to a plate.

Wipe the same pan and add ghee. Let it melt.

Add sooji and roast it over medium heat till aromatic stirring constantly, about 2-3 minutes.

Add milk tbsp at a time to the sooji and sauté till all is used up. After each addition, cover the pan for a few seconds to let the sooji get cooked with milk.

Turn off the heat and now add jaggery, saffron, and mawa to the sooji. Mix well.

To assemble:
Make 6 equal-sized balls of dough and sooji mixture.

Heat ghee in a wok for deep fry or a pan for shallow frying.

Dust a clean surface with little flour. Roll out the dough in a small circle.

Place stuffing in the center and seal all edges thoroughly.

With your fingers gently expand the dough taking care the stuffing doesn't ooze out. The discs will be thick due to the stuffing, do not try to make them thinner.

Fry these discs both sides till golden in color. Remove to a plate covered with paper napkins to drain excess ghee.

Serve hot or warm.