Gujiya

In a heavy-bottomed pan, melt ghee and add milk. Bring to a boil, then simmer. Stir occasionally, scraping the milk solids from the sides until the mixture thickens and no milk bubbles remain. Transfer to a bowl, allowing it to cool to room temperature.

Combine sugar and water in a pan over low-medium heat. Stir until sugar dissolves, then add cardamoms. Set aside.

Mix all-purpose flour and salt in a large bowl. Add melted ghee until the mixture becomes crumbly. Gradually add water, kneading into a soft, smooth dough. Cover with a damp cloth and rest for 15-20 minutes.

In a pan, roast semolina over medium heat for 2-3 minutes. In the same pan, soften the khoya/mawa, then mix in the semolina, coconut, nuts, and cardamom powder. Turn off the heat, stir in powdered sugar, and let cool.

Divide dough into equal-sized balls. Roll each into a 2-3 inch circle. Place a spoonful of filling in the center, fold to a semi-circle, and seal the edges with water. Crimp with a fork for decoration. Prepare all the gujiyas following this method, and keep them covered with moist cloth to prevent drying out.

 Heat oil in a deep pan over medium heat. Fry gujiyas until golden and crispy. Immediately soak in sugar syrup for 1-2 minutes.

Remove the gujiyas from the syrup and arrange them on a plate to cool down.

Enjoy.