Making the stuffing-Heat the pan with ghee and add mawa
Fry it on a low flame till it is light golden in the color
Keep stirring while frying it to avoid burning
Switch off the flame
Take the fried mawa in a bowl and add chopped almonds, cashew nuts, raisins, charoli and grated coconut
Mix it well
Let the mixture cool completely
Then add cardamom powder and powdered sugar
Mix it well
Stuffing is ready, keep it aside
Making Gujiya--Take the flour in a separate bowl and add 3 tbsp ghee
Rub it with your fingertips so that the ghee gets mixed with the flour well
You will get like bread crumbs mixture
Add water little at a time and knead the flour well to make a stiff dough
Cover it with wet muslin cloth to prevent it from drying out
let it rest for 15-20 minutes
Divide the dough into 18-20 equal portions
Take one portion of the dough, dust with flour and roll into a 4-5 inch diameter circle using rolling pin
Take the gujiya mold, apply some oil on the inner part of the mold and put the rolled circle on it
Put 1-2 teaspoon stuffing in the center of the mold and apply water around the edges and fold it into half circle then press it tightly
Take out the gujiya from the mold and do the same with the rest of the dough
Cover it with muslin cloth till you prepare rest of the gujiya to prevent from drying out
Heat the kadai/ wok with oil and deep fry it on low flame till light golden and crispy from both the sides
Take out the fried gujiya on the tissue paper to get rid of extra oil
Delicious gujiya is ready, store it in a airtight container for later use
