PREPARATION

1. In a mixing bowl, add 150 grams all purpose flour, 2 tablespoons hot ghee, and 80 milliliters warm water.
2. Mix and knead it to make a smooth dough.
3. Rest the dough for 20 minutes.
4. In a small bowl, add 35 milliliters warm milk and 1/4 teaspoon saffron. Mix well.
5. Keep aside and soak for 20 minutes.
6. In a heated pan, add 170 grams sugar, 250 milliliters water and stir well.
7. Add 2 pods cardamom, 1/4 teaspoon saffron , mix well and bring it to boil.
8. Add 1/8 teaspoon organic food color. Mix well.
9. Cook the sugar syrup for 3-4 minutes.
10. Remove the pan from heat.
11. Heat 1 1/2 teaspoon ghee in a pan, add 1 tablespoon almonds, 1 tablespoon chironji, 1 tablespoon pistachio and 1 tablespoon cashews.
12. Mix and dry roast for a minute.
13. Now, add 2 tablespoons coconut and roast for a minute.
14. Remove the pan from heat and keep aside.
15. Heat 2 teaspoons ghee in a pan, add 1 tablespoon sugar and mix well.
16. Now, add prepared saffron milk, roasted dry fruits, mix once and add 1/4 teaspoon cardamom powder, and give it a nice stir.
17. Remove the pan from heat.
18. Allow it to cool for 10 minutes.
19. Take a ball from dough and flatten it with the help of rolling pin.
20. Cut out a circle with the help of ring cutter.
21. Remove the extra dough from sides.
22. Place the prepared mixture on one side.
23. Apply water on the edges and fold it into a semicircle.
24. Fold the edges and give it a shape of gujiya.
25. Heat sufficient oil in a wok and fry gujiya until golden brown and crispy.
26. Transfer the fried gujiya into prepared sugar syrup and soak for 2 - 5 minutes.
27. Garnish with 1 tablespoon pistachios.
28. Serve immediately.