Take flour in a large bowl. Add melted ghee to flour. Mix ghee with the flour.

Start adding water little by little and knead to form a slightly stiff dough.

To make the filling, heat 1 tablespoon ghee in a pan on medium heat. Add chopped raisins and nuts and fry for 2 minutes until fragrant.

Then add coconut and roast for 2 minutes until lightly fragrant. Transfer to a bowl.

Now add grated mawa. Lower the heat to low and roast for 5 to 6 minutes.

Transfer the roasted mawa to a blender, add 1 tablespoon of milk and blend so that it becomes smooth.

Transfer the mawa to a large bowl. Let it cool down a little. Then mix in the nuts, raisins, coconut powder, sugar and cardamom powder.

Filling is ready, it should be little moist and not completely dry.

Meanwhile mix 2 tablespoons flour with 3 tablespoons water in a small bowl. This mixture will be used to seal the gujiyas.

Divide dough into equal balls after it has rested.

Roll each ball into a small circle.

Place it on top of the gujiya mold. Apply the flour-water paste all around. Fill 1 tablespoon filling inside, do not overfill

Press the two ends together to seal the gujiya mold. Remove the excess dough from the sides.

Keep all gujiyas covered all time.

Once the gujiyas are filled and oil is hot enough, fry them on medium-low.