In a bowl, put maida, salt, sugar and mix well. Now add ghee and mix well to give moyen. Add water in little amounts. Knead to make a stiff dough. Apply melted ghee all around the dough. Cover and keep aside for 15 minutes of resting. Divide the dough into small pedas and cover it.

To make khoya, in a pan put milk powder, milk and water. Mix well to make a lump free mixture. Put this mixture on slow heat. Stirr well. Gradually the mixture thickens as khoya. Switch off the flame and keep the khoya aside.

Now in 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 flame slow. The mixture changes colour and gives a nice aroma. Finally add sugar, kishmish and cardamom powder. Mix well.

Switch off the heat. Transfer the filling mixture into a bowl. Now put oil in kadhai on slow heat for deep frying the gujiyas. On the rolling board, roll out the pedas into thin circles. Put the prepared filling in the centre. Dab water in the edges, then fold it into a semi circle. Press the edges well sealing it. It's done, ready for frying.

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