To Knead The Dough: Add flour, salt, ghee in a bowl and start mixing everything until crumbly.
The crumbled flour should take the shape of a fist.
Gradually add water and knead it into a medium stiff dough.
Cover with damp cloth and keep the dough to rest for 30 minutes.
Making The Gujiya Filling: Heat ghee in pan. Add khoya.
Cook the khoya mixture until slightly brown and comes together. Allow it to cool
Transfer the khoya onto a plate. Add coconut, almonds, pistachios, charoli nuts, sugar and cardamom powder
Mix everything well and set it aside.
Divide the dough into small equal balls. Cover with cloth and set aside.
Take one ball and roll it out into 4-5 inches disc.
Place spoonful of filling on one side of the disc, leaving the space at the edges
Apply water to the edges of the disc.
Carefully, bring one edge over the other to combine and form half moon shape.
Slightly press the edges with finger. You can use karanji cutter to smoothen the edges.
Now, gently, twist the sealed edges to make a pleat. Make all the gujiyas in similar manner.
Heat enough ghee in deep pan. Ghee should be moderate hot.
Gently slide in the gujiyas and deep fry them until golden and crisp. Fry all of them in similar manner. Take them out onto a kitchen towel.
Mawa Gujiya is ready. You can store them in clean airtight container.
