Mix ghee and salt into maida, and add water as required to knead a medium-hard dough. Keep aside for 15 minutes to rest it.

In a pan, dry roast rava on a low flame. When the aroma comes out, add the coconut powder, and roast it. Add poppy seeds, chopped dry fruits, cardamom nutmeg powder, and dry fruits powder. Mix well.

Now add 1 tsp ghee. Combine well. Turn off the gas. Add powdered sugar, stir constantly. Transfer to a plate to cool down completely. Sweet dry fruit stuffing is ready.

Now make small balls of dough, make puri, and put into a mold, fill the stuffing, apply water on the edges of the maida puri before you seal it with the help of the mold to avoid opening in between frying in oil.

Make all ghughra in the same way. Heat a pan to deep fry. Add ghughra in oil, on a low to medium flame of gas, fry karanji until it becomes crispy and crunchy.

Garnish them with pistachio slivers and rose petals. Serve to guests and enjoy...