Cook the dry fruits in a heavy bottomed frying pan, till they turn light brown and take them out in a utensil. Pour ghee in the frying pan and add semolina to it. When semolina turns light brown, take it out in a plate. Grind the sugar. Mix mawa (khoya), semolina, sugar and dry fruits properly. The mixture for filling gujiya is ready.

Purify the white flour by filtering it and take it out in a bowl. Mix the melted ghee in the flour properly and add milk to the flour. Mush tight dough with the help of water and cover the dough with wet cloth for half an hour.

Remove the cloth and mush the dough to make it soft. Make small round pieces from the dough (about 50 to 55 pieces can be made from this dough).

Cover these round shaped pieces with a wet cloth. Take out one small piece and flatten it in about 4 inch (diameter), with the help of a roller. Now keep this in a big plate. Repeat this for about 10 pieces of the dough, and keep them in the big plate.

Put the flatted dough on the gujiya cast and put some mixture on it. Apply little water on the sides and, close and press the cast.

 In the same way, use rest of the flatted dough and put the gujiyas into the big plate. Cover the plate with a thick and washed cloth. Now again make 10 flatted dough pieces, fill them like above and cover them. Like this, prepare all the gujiyas and cover them.

Put the ghee in a thick bottomed frying pan and heat it. In the hot ghee, put 7 to 8 gujiyas and fry while turning them with a frying spoon, till they turn light brown. Now take out the gujiyas and put them in a big plate. Like this fry rest of the gujiyas and put them in the big plate.

 Gujiyas are now ready to be serve and eat, piping hot. let the remaining gujiyas cool and then store them in an air tight container. For 15 to 20 days, you can have them any time.