In a big bowl add all-purpose flour, powdered sugar, salt, green cardamom Powder and mix very well. Now add the ghee to it and rub it until it gets crumbly just like a bread crumbs or the sand. Hold the mix into your Hand if it binds then it's ok otherwise add more ghee. Once get that texture then start adding milk.

Add milk slowly and gradually to form a smooth, soft but stiff dough. Knead it for a good 7-8 minutes to make it smooth. Then divide it into 3 equal parts. Take one part and keep it aside. In second oart add orange colour and knead it until well mixed you can add 1 tbsp milk for making easy to knead and colour to blend. Add pink colour to the 3rs dough and knead it the same way And keep it in the refrigerator for 30 minutes.

Meanwhile let's prepare the filling. Firstly grind the cashew nuts, almonds and dessicated coconut to a fine powder then cook the mawa or khoya for 5 minutes on a low flame and take it out. In the same pan dry roast the cashew nuts, almonds and dessicated coconut powder. Once get a light brown colour Add green cardamom Powder and mix well then off the flame.

Now add the powder mixture to the mawa and then add sugar and mix very well until well combined and keep it aside.

Now start rolling the dough to a thin disc about 1/8 inch. Then with a cookie cutter or anything you have cut the disc in 4 equal circle and prick it by this it will not puff. Like so make 4 circles from each dough means total of 12 tarts. Now set it in a pie or tart or cupcakes mould means 4 from each colour. Bake it at 180°c in a preheated oven for 20-25 minutes.

Now combine all the 3 colours. Roll them separately to a small disc then place it one by one on each other and flatten it. Now roll it out to a thin disc and then start rolling it from one end. Once the roll look like a log then swirl it 2-3 times and then cut it into 1 inch thick pieces.

Now roll the pooris a little bit and set it in a cupcake mould or tart mould and bake it for 20-25 minutes at 180°c.

Take it out from the oven and demould it. Now add the filling to it and garnish it with chopped almonds, cashews nuts and dates.

Once every tart is filled then garnish it with chopped almonds and cashews and dates. Fill the filling when the tart is hot so that it may set. Baked gujhiya tart is ready to be Served.
Happy baking and cooking