Making the stuffing:-Heat the mawa in a pan on medium heat.

Keep stirring continuously, it will start to melt. Cook till it becomes light brown, turn off the stove. It took me 3-4 minutes.

Remove it to a bowl and let it cool down to touch or slightly warm

Now add sugar, cardamom powder, cashews, almonds, and raisins. Mix it well and use your fingertip to break all the lumps. Keep it aside.

Making dough:-Mix all purpose flour and salt in a bowl.

Drizzle ghee and rub it into flour using your fingertips. It will be breadcrumb like texture.

Start adding little water at a time. Knead into stiff and smooth dough.

Cover it and let it rest for 15 minutes.

Making Mawa gujiya:-After the resting time of the dough, knead the dough once again and divide it into 10 equal portions, roll into a smooth ball and flatten it between your palms.

Work with one flatten disc at a time. Roll into a 4-inch diameter circle.

Put about a tablespoon stuffing in the center.

Apply little water around the edges using your finger or you can use the pastry brush.

Make all the gujiya and keep them covered with the kitchen towel to prevent it from drying out.

When about to finish shaping, heat the oil or ghee in a pan on medium heat for frying.

Once it is hot enough, then fry few at a time, flip or move in between for even browning.

Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.

Remove it to a paper towel-lined plate and let it cool completely before serving.