Preparing the dough:in a large mixing bowl combine ghee and flour and salt.mix until crumbly

Add warm water gradually to knead a stiff dough

Rest the dough covered for 15 minutes

Meanwhile, for the stuffing melt there ghee in a wok

Reduce heat and add the semolina/rava and dry roast for 2-3 minutes until fragrant

Add the desiccated coconut, sugar, cardamom powder and sliced nuts. mix well

Sauté the stuffing over Low heat for 4-5 minutes and takeoff heat

Bring the sugar to boil in a saucepan using 1.5 cups of water

As the sugar starts to melt and the water boils, reduce heat and add the saffron strands

Let simmer covered until the syrup reaches a stringy consistency, while we gujia dough

Add a teaspoon of oil to the dough and knead gently upto a minute again

Scoop out a Golf ball sized dough and roll out into a round chapati sized disc

Cut the disc into a cross shape discarding the sides of the dough

Now gently fold over cut strips alternatively;ie one from each side at a time

Prepare each gujias the same way

Melt the ghee in a wok and deep fry the gujias in Low heat in batches till both sides are slightly brown and crispy

Meanwhile, take the sugar-saffron syrup off heat once done

Rest fried gujias for a few seconds on a kitchen tissue and then add them in the sugar syrup and coat both sides well

Keep the gujias soaked in sugar syrup for 2 minutes or so and then take them off and serve hot

Keep the leftovers airtight