• To prepare the dough, add 2 tbsp. melted ghee or oil to 2 cups all-purpose flour. Mix it well till the oil is well incorporated in the flour and is of sand-like consistency. Slowly add water to form a soft dough. We don’t want a very soft dough.
• Cover with a damp cloth and set aside for about 10-15 minutes.

Prepare the Stuffing

• Take 1 cup mawa or khoya and lightly roast it in a pan with ½ tsp. ghee till it is golden brown. It takes about 5-10 minutes on low heat. Take off the heat and cool.
• Roast nuts that you are using and keep aside. Then blend them coarsely. Let everything cool down.
• In a bowl, crumble roasted mawa, add desiccated coconut (if using) along with powdered nuts, cardamom powder and powdered sugar. Taste and adjust sugar.
• Now, you are ready to roll out the dough. Make small round balls and keep them covered with a damp cloth. Roll out a 4-5 inch round.
• Take about 2 tsp. of filling in the centre of the rolled out round. Use water to seal the side into half moons. Now you can either use a mold or using your fingers give it a braid like design on one side. Your gujiya is ready.
• You can make other gujiyas in a similar manner and keep aside.

Deep frying

• Take about ½ cup of vegetable oil in a Kadhai or pan. Heat it and then slowly fry 2-3 gujiyas at a time till they are golden brown.
• Remove with a slotted spoon and keep aside. Your gujiyas are ready to serve.

Air frying Instructions

• Preheat air fryer at 160C or 320F for 5 minutes. Place gujias in one row without overlap. You can lightly brush them with oil or ghee for a more golden appearance.
• Air fry for 10-12 minutes at 160C or 320F till golden brown. Flip midway for even browning and cooking.
• Take them out and serve hot. Cool down for storing in an air tight jar at room temperature.
• They look slightly paler than the deep fried ones and are slighly more crispy especially the outer shell as compared to deep fried gujiyas.