Prepare the filling first as you need to cool it down completely before you stuff it. You can prepare the filling a day or two in advance and store in the refrigerator.

In a non stick skillet, add the grated khoya/mawa and keeping the heat to mediun low, keep stirring and cooking until it turns into a dough and then gets crumbly into light brown color. You have to constantly keep stirring to avoid it from getting burnt.

Once done, put that in a bowl and to that same skillet add 1 tablespoon ghee and then the semolina. Stir and cook until it's roasted and turns mild darker shade. Once done, put that to the same bowl.

Now to the bowl add the chopped nuts, nutmeg and cardamom powder. Give a mix. And let it cool completely.

Once it's cooled down, add the powdered sugar and mix ita round. You want to add the sugar once it's cooled down or else the suagr will melt and the fillign will turn into a mushy consistency. You want the filling to be dry. Dry fillling keep the gujiya fresh for few days. If the filling is moist the Gujiyas will go bad in couple days.

Next prepare the dough, by mix the flour and ghee until it's crumbly.

Add little water and knead for a short while to make the dough soft (do not knead for too long). Cover it with a kitchen towel and let it rest for 15 mins.

To make the gujiyas, you could either use a mold or use the old school way, by sealing the ends and designing the pleates using your hand.

Take some dough, make a ball and roll it very thin (do not add any flour as you roll the dough).

Take a cookie cutter or anything else that will help you cut few circles out of the dough (I used a 3-inch cookie cutter and a 4 inch cookie cutter).

Rub little water on the edges on the circle, put little bit (about 1 and ½ tablespoon) of the filling in the tiny circle, fold it half and press to seal tight. Next you could use a fork to press the edges and give design or use a mold or design pleates. As you shape the Gujiyas, keep them covered to avoid it from getting dry.

In a pan or wok, pour enough oil to deep fry the gujiyas. The key thing to remember is that do not make the oil too hot. It should be medium low heat when you start dropping the gujiyas. Do not overcrowd the pan and fry these by tossing every now and then for even mild golden color all around. If frying in multiple batches, let the oil cool down before you add the bext batch.