To make this classic gujiya, first, lightly roast the mawa. Once it cools, mix in sugar and lots of dry fruits like cashews, almonds, and pistachios, along with cardamom powder. You can add coconut on top if you like. Knead a firm dough with maida and ghee. Roll out small discs, fill them with the stuffing, shape them into gujiyas, and deep-fry on medium flame until golden brown.
