Directions for Cover:

Take 1 cup maida and 1½ tablespoons ghee in a bowl having wide mouth.

Mix ghee and maida really well using your hands for at least a minute. The mixture will look crumbly as shown in the photo. This step is necessary to make the crispy outer layer.

Add water as needed and knead stiff dough (stiffer than paratha dough). Cover it with a moist muslin cloth and keep aside for 15-20 minutes.

While the dough is resting, till that time you can make the stuffing.

Add ghee in a small pan and now add dry grated coconut/desiccated coconut and chopped mixed nuts (almonds, cashews and raisins)stir all the ingredients on medium flame and mix well.

Add cardamom powder and powdered sugar. (Don’t add sugar while the mawa mixture is hot, otherwise sugar melts and mixture will turn runny).

Mix well. Stuffing is ready.

How to Shape Gujiya/Ghughara/Karanji:

Knead the dough again for a minute and divide it into two equal portions. Take each portion and give a shape like long cylindrical roll. Cut each into 6-7 equal portions. Make a round shaped ball from each portion. (Keep the dough/dough balls/raw gujiyas covered all the time with moist cloth to prevent them from drying.)

Take one ball and press it a little on rolling board. Roll it out into a 3-inch diameter circle like puri.

You can shape the gujiyas in two different ways- 1.using mould and 2. without using mould

Place a puri (rolled circle) over the mould. Put 2-3 teaspoons stuffing (more or less, depending on the size) on one side of the puri. Lightly moisten the edges of puri with a wet fingertip.

Cover the stuffing by folding the puri. Now, pack it tightly and remove the extra dough.

Place raw gujiya in a plate. Cover it with a damp cloth until oil is ready for frying. Make all the gujiyas in similar way.