Sieve refined flour in a bowl.
Rinse and soak the moong dal. Then ground it coarsely in mixture jar.Grate the coconut and finely chop the cashews and almonds.

Peel the cardamom and make powder.Take refined flour in a mixing bowl and add ¼ cup ghee into it. Now add water in small portions and knead stiff and tight dough. Cover and keep aside for 20-2 minutes to rest.

For stuffing, heat ¼ cup ghee in a pan or wok. To it add ground moong dal and stir continuously on medium-low flame until it gets fragrant and golden brown in colour. Then transfer the roasted dal to a separate bowl.

Then add mawa to the same pan and roast on low flame until little brown. Then mix this roasted mawa to the dal.

Now to it add powdered sugar, grated coconut, chopped cashews, almonds and cardamom powder. Mix everything really well.

Knead dough again until smooth and divide into small lumps. Take one lump at a time, roll into round shape and flatten giving a shape of peda. Cover the prepared balls to prevent from drying.

Lift one dough ball at a time and roll out to 3 to 4 inch diameter rounds. Place this rolled poori over the gujiya mold, top it up with 2 tsp stuffing. Apply some water on the edges and close the mold. Press hard.

Remove the extra dough on the edges and open the mold to take out the gujiya from it. Repeat the process with rest of the dough balls as well.

Heat enough oil in a wok to deep fry the gujiyas. Drop as many gujiyas as possible in the wok and fry on low flame till they turn golden brown in colour from all sides.

Drain out the fried gujiyas on kitchen paper towels to remove excess oil. Similarly fry the rest as well. Moong dal gujiyas are ready.