Add all-purpose flour and salt in a bowl. Pour the heayed ghee over flour and rub ghee with flour with finger tips to form a bread crumbs like texture.

Then add water in parts and knead a firm dough, cover it with moist cloth and Keep aside for 30 minutes.

Now crumble and grate khoya. Chop dry fruits and keep aside.

Add 1 tb spoon lukewarm milk in a bowl. Add saffron strands and soak for 30 minutes.

In a non-stick wok add ghee and melt it on low flame. Add crumbled khoya and stir continuously on low flame. Cook till it start gathering. Add saffron strands mix milk and and cook till milk evaporates. Switch off the flame and let it cool.

Now add powdered sugar, chopped dry fruits and cardamom powder and mix well.

Assembling Gujiya: Make lemon sized balls. Roll it with rolling pin. Apply water all over the circumference edge.

Now place 1-2 tb spoon of stuffing on one side of the round, keeping edges empty. Bring together both the edges and gently join and press the edges. Trip extra edges if required. Like wise make all the gujiyas.

Heat oil in a pan. Gently slide gujiyas in oil. You can add 4-6 gujiyas at a time. Fry till golden brown colour. Turn carefully and fry from other side also. Drain on kitchen paper towel.

When they are cool, store in a airtight container.