METHOD TO PREPARE

Process For Filling 

 In a kadai, add mawa and roast on medium flame till light brown in color.

In the same kadai, add ghee, semolina and roast well.

Add chopped almonds, cashew nuts and mix well.

Transfer the roasted mawa into the kadai and toss well.

Transfer the mixture into the bowl and keep it cool. When it cools down, add powdered sugar and cardamom powder, mix well, and keep aside.  

For Dough  

In a mixing bowl, add flour, ghee, salt, rose water, and water as required, and knead it into a stiff dough.

Cover it with a damp cloth and leave it to rest for half an hour.

For Shaping

Make a ball of the dough and roll it out into a thick round shape, or cut it with a round cutter.

Wet the edges with water and place a spoonful of filling over one half.

Fold the other half over and press the edges together to seal.

Make a design as shown.

Make all the gujiyas this way. Heat oil in a kadai on medium flame.

Add as many gujiyas as fit comfortably.

Turn them over and Fry till golden brown on all sides. Lift out on absorbent paper.