Kneading the dough

1. In a wide pan, add all-purpose flour and 1.5 tbsp ghee. Mix it and rub the ghee in flour really well.
2. Add very little water (1 tbsp to begin with) water and start kneading. Keep adding very small amount of water while kneading. This should be a a very firm yet smooth dough. If the dough gets wet, add more flour.
3. Once done, cover the dough with a clean damp cotton cloth/napkin. Let it sit like this for 30 minutes.

Filling

1. In a pan over medium heat, add 1.5 tbsp ghee. Add semolina or suji to roast. Keep stirring until semolina turns golden brown.
2. Add dessicated or grated coconut and roast for a min.
3. Transfer it into a bowl and in the same pan, dry roast ½ cup of nuts and seeds of your choice.
4. Once it’s done and everything is cooled down, add roasted suji-coconut mix, nuts-seed-dried fruits mix, cardamon powder and jaggery powder in a mixer or food processor.
5. Blend it until the nuts and seeds starts releasing oil as it will help the mixture bing together well.

Assembly and frying

1. Scoop out small dough balls and roll it using a rolling pin (belan) on a flat surface to make flat circles of 3-4 inches. Make sure they are a bit thick. Very thin will be hard to handle while filling and flaky after frying.
2. Then, add filling in between. Add about 1.5-2 tbsp of filling. This might look a lot now but keep in mind that gujiyas will fluff up while frying. Leave the circumfeence completely empty.
3. On the circumference of the circle, apply water using your fingertip. This is done to stick the edges of the dough together after it’s folded to make gujiya shape.
4. Fold the dough over. Join and press the edges carefully and press them well so that the filling doesn’t some out whole frying.
5. Using a fork, make marks on the pressed edge of the gujiya.
6. Heat ghee in a deep pan. When its hot enough to fry, add the gujiya in the pan and fry until it is golden brown.