Combine plain flour, ghee in a deep bowl, mix well and knead into a firm dough using enough water.

Cover the dough with a lid and keep aside for 10 minutes.

Combine the mawa, raisins, almonds, pistachios, sugar, cardamom powder and saffron in a deep bowl and mix well using your hands.

Divide the dough into small balls.Roll out a ball of the dough into a circle without using any flour for rolling.

Place a portion of the stuffing in the centre, fold it over to make a semi-circle and press the sides well. Twist the sides of the gujia inwards to form pleats.Repeat same to make all gujia.

Heat the ghee in a deep non-stick kadhai and deep-fry a few gujia at a time, on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.

Serve immediately or cool completely and store in an air-tight container for 2 days.