In a parath, put maida. Add salt, sugar and mix. Next add ghee and mix well to give moyen.

Bind and check if moyen is correct. If the maida binds to form a crude dough then it's right. Now add water in little amounts. Knead to make a stiff dough.

To make khoya, in a pan put milk powder. Add milk and water. Mix well to make a lump free mixture. Put this mixture on slow heat. Go for required stirrings and mixings. Gradually the mixture thickens and comes together as khoya. Switch the heat off and keep the khoya aside. Next desiccate the grated coconut.

Into the dessicated coconut, add the prepared khoya. Mix well. Next add coarsely crushed cashews and almonds. Mix well.
Next add in roughly chopped jaggery. Mix well.
Keep the heat slow.

As jaggery is melting and everything is getting cooked together, add in salt. The mixture changes colour and gives a nice aroma. Finally add sugar, kishmish and cardamom powder or essence. Mix well.

Switch off the heat. Transfer the filling mixture into a container. You can store it in refrigerator.
The mixture must not be soggy.

Next put oil in slow heat for deep frying the gujiyas.
Now on the rolling board, roll out the pedas into thin circles. It should neither be very thick nor very thin.
Next place the prepared filling in the centre. Dab water in the edges, then and fold it into a semi circle. Press the edges well sealing it. It's s done, ready for frying.
For design, you can pinch and turn to give the edges a nice rolling shape,else use a fork and make slight lines to give design or you can use a mould.

Now fry the gujiyas in slow to medium heat. Flip sides.
Fry till gujiya becomes crispy and golden brown. Drain extra oil.

Khasta gujiyas are ready!
If you like dip the gujiya in sugar syrup.
Take 1 part granulated sugar and 1 part water. Make one string syrup.
Dip the gujiyas one by one and remove.
Garnish with silver wark and pista.
Serve and enjoy!!