For dough:- Mix all ingredients for dough. Make a small valley in the middle of the flour and add ghee into the flour mixture.

Rub the mixture between the palm of your hands to coat the flour completely with ghee.

Add water gradually and knead the flour make a stiff dough. After the dough is made cover and let it rest for around 30 minutes and meanwhile you make filling.

For stuffing :- Roast the Mawa/khoya in a pan over low heat for about 5 minutes. So that it has no moisture left.

Remove the pan from heat and allow the mixture to cool.

Add remaining ingredients and mix well to combine everything.

To make Gujiya divide the dough into equal parts and make small lemon size balls of the dough.

Roll out these round pieces of dough into thin round shape Puri.

If using a mould grease it with some oil or ghee. And place rolled Puri on of it.

Place 2 tbsp of filling on one side of partition. Bring another partition to get her to seal Gujiya well and remove excess roti portion from mould

Press again to make sure Gujiya is sealed well. Gently open mould and take out Gujiya.

Heat oil for deep frying and drop 3-4 gujiya at time and fry in medium to slow flame until both sides golden brown.

Do turn 2-3 times gujiya to cook it well both sides use slotted spoon and drain oil keep in kitchen tissue to drain excess oil.