Crumble the mawa/khoya or grate it.

Heat ghee in a pan on medium low heat. Add mawa/khoya. Cook the mixture until the crumbles soften and come together, stir continuously for 3-5 minutes.

Turn off the heat. Add sugar, nuts and cardamom. Mix it all together and let it cool completely.

Kneading the pastry dough:

In a large mixing bowl mix together flour and ghee together. Rubbing between your palms slowly mix the two until it looks crumbly and holds itself when held tight in the fist.

Now slowly add water and knead it into a soft dough. Follow the instructions in this video.

Cover with damp cloth. Let it rest for 15-20 minutes.

Divide the dough into equal sized balls, golf ball size.

Dust the work station and roll the dough into circular disks, approx. 4 inches in diameter. (Try using as little flour as possible for dusting as extra dusting flour on the pastry will separate in the oil when fried.)

Place the rolled dough either on the gujiya mould or lying flat on the work station, add 1 1/2 tablespoon of filling on one half side of the circle. Lightly moisten the edges with a paste of water and flour mixture, fold the other half over the stuffing and press the edges to seal. Pinch the edges either with a fork or a gujiya cutter.

Repeat with the rest of the filling. Cover the prepared gujiyas with damp cloth while working on the rest before frying.

Heat oil in a pan or wok. Deep fry untill the pastry is golden. Either serve piping hot or cool it down before storing in an airtight container.