In a bowl add all purpose flour, semolina,salt,oil. Mix it.

Add water and mix it, add little water at a time. Make stiff dough (stiffer than roti dough). Dough is ready. Cover and leave it for 15 minutes.

Heat a pan add milk and ghee,mix it. Add milk powder mix it and cook for a minute on low flame.

Add desiccated coconut mix it and cook for 2-3 minutes on low-medium flame. Add cardomom powder and dry fruits powder,mix it. Cook for a minute on low flame.

Turn off the flame and let it cool down completely. Once the mixture is cold add powder sugar. Mix it.

Take a small portion of dough. Apply some oil. Roll it into poori shape.

Place it inside the gujiya mould. Put stuffing inside. Close the mould and gently press the edges. Remove the edges of the poori remaining outside of the mould. Open the mould and keep the gujiya we prepared in a separate plate.

Heat oil in a pan. When ready for frying, lower the flame and fry gujiyas until golden brown in colour. The key to crispy gujiya is - patience! Gujiyas should be fried in a medium hot oil for a crispy layer.

Remove from oil and drain it on the paper towel.Gujiyas are ready.