Take a non-stick pan or thick bottomed pan and dry roast mawa, till it turns light brown.

Roast nuts in a separately. If you are adding raisins, add it later. Once the mawa is warm or cools down, add nuts, cardamom powder, and powdered sugar or boora to it and mix well. Keep aside.

I use less sugar for filling as I coat these in sugar syrup, you can adjust the amount of sugar as per your requirement.

Mawa for the filling can be store-bought or homemade.Use unsweetened and granular mawa for making gujiya. Click on the link for homemade mawa / khoya recipe.

If you are using coconut/semolina, take 1-2 tbsp of each as per your preference, roast for a few minutes and mix with mawa or nuts.

For the dough, mix flour and ghee lightly, rub the ghee into the flour until the flour resembles breadcrumbs.

Adding ghee/fat to the flour is also known as 'Mooyein' in the local language, and it should be added just enough that the flour binds loosely with when taken in the fist

Knead it with milk to a soft dough. Milk should be at the normal temperature. It adds richness to the dough.

You can take water also for kneading instead of milk.Keep aside the dough covered with a damp kitchen towel, for 10-15 minutes.

Make the slurry with 1 Tbsp of flour and 2 Tbsp of water, for sealing gujjiyas.

After the resting period of the dough, divide dough it into small tennis ball sized portions.Roll with rolling-pin into a circular thin disc.

Place a spoonful of filling on it, apply the slurry on the edges, fold into half circle, press the edges with a fork to seal.

Make rest of the gujjiyas with the same process.

Heat oil in a thick-bottomed pan.

When the oil is hot enough, fry gujjiyas in it, 3-4 at a time or depending on the size of the pan you are using.

Oil for frying gujiya should not be very hot, else the outer covering will have a lot of bubbles.

To check that the oil is hot enough for frying gujjiyas, put one in a pan, it should first sink to the bottom then rise slowly to the surface.

Then put rest of pieces, and fry first on low flame then on medium flame.This way the gujiyas will be evenly cooked from outside as well as inside and there will be no bubbling on the outer surface.

Fry all the gujjiyas till these are golden brown in color.Let the gujiyas cool down.

Soaking the gujiyas in sugar syrup and coating in grated coconut/flakes is optional.

If you want to go ahead with this step, make sugar syrup. For that add water and sugar to a pan, and boil, till the solution is of one thread consistency.Dip the gujiyas in the syrup for a minute and take it out, roll in grated coconut. I have used store-bought coconut flakes. You can grate coconut at home and use.

Once the gujiyas cool down sugar will crystallize if you dipped it in sugar syrup. Keep in an airtight container. These stay good for 10-15 days.