1. Making the Dough:
   • In a large mixing bowl, add all-purpose flour and a pinch of salt.
   • Add 2 tbsp ghee and mix it in with your fingers until the mixture becomes crumbly.
   • Gradually add water little by little and knead it into a soft dough.
   • Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2. Preparing the Filling:
   • Heat a pan on medium heat and add the khoya (mawa).
   • Stir continuously to avoid burning, and cook until the khoya is slightly golden and crumbles easily.
   • Add grated coconut, chopped dry fruits, and cardamom powder to the khoya.
   • Cook for another 2-3 minutes, then add powdered sugar and cook until the sugar melts and the mixture thickens.
   • Remove from heat and allow the filling to cool.
3. Shaping the Gujiya:
   • Take small portions of the dough and roll them into small balls (about 1-inch size).
   • Roll each ball into a small circle (around 3 inches in diameter).
   • Place a spoonful of the cooled filling in the center of each circle.
   • Fold the dough over the filling to form a half-moon shape and press the edges together.
   • Use a fork or your fingers to seal the edges properly.
4. Frying the Gujiya:
   • Heat oil or ghee in a pan for deep frying.
   • Once the oil is hot (test by dropping a small piece of dough—if it rises to the surface immediately, the oil is ready), carefully drop the gujiyas in batches.
   • Fry them on medium heat until they turn golden brown and crispy (about 5-7 minutes).
   • Remove from the oil and place them on paper towels to drain excess oil.
5. Serving:
   • Let the gujiyas cool slightly, and then serve them fresh! You can also store them in an airtight container for up to a week.

Pro Tip:

• Filling Variations: You can add rose water or saffron to the filling for extra flavor.
• Crispy Texture: Make sure the dough is not too soft; it should be firm to get that crispy texture.
• Frying Temperature: Keep the oil temperature at medium heat. Too hot will burn the gujiyas outside while leaving the inside raw, and too low will make them soggy.