Ingredients (for the dough)

2 cups all purpose flour

1/3 cup ghee

a pinch of salt

½cup water

Ingredients (for the filling)

1½ cups khoya, grated

2tbsp semolina

1/3 cup mixed nuts (almonds, cashews, raisins)

1tsp nutmeg powder

1tsp cardamom powder

¾ – 1 cup sugar

1/3 cup desiccated coconut

oil, to deep fry

Ingredients (for the glue)

2tbsp cornflour

2tbsp all purpose flour

1tbsp water

Method

This is a list of ingredients.

To a bowl, add the all purpose flour.

Next, add the salt.

Then, add the ghee.

With your hands, mix everything in.

Finally, add the water.

And knead it into a dough. Let it rest till you make the filling.

Take a clean pan.

To that, add the semolina.

Roast the semolina, till it turns golden brown.

Transfer it onto a plate and let it cool.

To the same pan, add the mawa.

Cook the mawa for a few minutes.

Then, add the ghee.

Cook for a couple of minutes and make sure that the mawa and ghee incorporate into each other completely.

Next, add the roasted semolina.

Then, add the mixed nuts.

Stir them in completely.

Add the desiccated coconut.

Then, add the cardamom powder.

Next, add the nutmeg powder.

Mix everything in, take it off the heat and transfer to a plate. Let the mixture cool down completely.

Once the mixture has cooled down completely, add the sugar.

Mix it in and set this mixture aside.

To seal the filling into the dough, we will need to make a glue.

Mix the all purpose flour and cornflour together.

Add the water 1tsp at a time and mix it in.

Once the dough has rested, take a little dough and form a small ball. The amount of dough you will need will be the same amount you need to make a chapati.

With a rolling pin, gently roll it into a small circle.

Take a little of the mixture, make it into a ball and put it in the center of the rolled dough.

Apply a little glue on to the other edges of the dough.

And fold one side onto the other, so that the mixture is sealed in completely.

With your fingers, press down the sides to seal the mixture in.

This is how it should look like when done.

With a back of a fork, make indentations into the sides of the dough.

Transfer this onto a plate, and cover with a damp cloth, while you work on the remaining dough and mixture.

Alternatively, you can also use the ghujiya moulds.

Take a little dough onto your work surface.

Roll it to form a circle.

Take your ghujiya mould.

Grease the entire mould with a little ghee.

Put the rolled dough into the center of the mould.

Add the mixture onto one side of the mould.

Firmly press the mould down.

Trim off the excess dough.

Gently lift out the mould from one side.

Heat oil in a deep bottom pan and gently drop each ghujiya into the hot oil.

Deep fry till golden brown on both sides.

Transfer them onto a kitchen towel to drain off the excess oil.

Let them cool down completely and serve. These can be stored in an airtight container at room temperature for a few days and up to 2-3 weeks in a refrigerator.