Sieve maida and salt first. Then transfer to a mixing bowl, add ghee and mix it well with your hands.
Add water little by little , knead to get a soft pliable dough.
Let it to rest for at least 15mins. Keep covered and Set aside.
Meanwhile we can make the stuffing ready.
Take khoya in a pan and keep cooking till it gathers to a mass.
Transfer to a bowl and let it to cool completely, then add powdered sugar, cardamom powder and chopped nuts. Give a quick mix.
Take a big ball bigger than lemon size. Roll it to a thin circle. Now using a lid cut into small thin circles. Take a circle, grease with water on the edges.
Spoon a teaspoon of the sweet stuffing.
Pull the other side and close it, such that it looks like a semicircle. You can either make swirls with your hands or just press and seal it.
Press the greased area well and seal it. Now dip the cutter in the flour and trim it. Make sure you trim leaving some area which is sealed while you cut so that it doesn’t open up while frying.
Now repeat the process for the remaining dough. Collect the scrapes and start rolling again. Keep the prepared gujiyas covered till you fry.
Heat oil-once oil is hot enough…you can check by pinching a small portion of dough and dropping it into oil, if it rises immediately then your oil is ready….
Now drop few at a time…may be 2 or 3 at a time and fry. Gujiyas puffs up well.
Cool down and store Gujiya in an airtight container.