In a large mixing bowl, add flour, suji, and melted ghee (or oil). Use a fork, or your fingers, to mix everything and incorporate the ghee into the flour.
Now add half the water and run your fingers through the dough to mix it. Add the remaining water to knead the mixture into a firm dough.
Knead it for 30 seconds, shape it into a smooth round ball, then cover it with a damp kitchen towel and let it rest while you prepare the filling. You can make the dough in a food processor using the dough attachment.
Prepare Filling
Grate the khoya using the large holes on a box grater. You can also pulse khoya chunks in the food processor till they break down into tiny pieces.
Heat a wide non-stick pan on medium heat. Add a teaspoon of ghee and the chopped nuts. Stir fry them for 2 minutes. Now add the desiccated coconut and keep stir-frying for another minute. Turn off the heat, add cardamom powder, and transfer the mixture into a small bowl.
Now add the grated khoya. Stir fry for 2 to 3 minutes, stirring regularly. As soon as the khoya softens and resembles a soft dough-like texture, transfer it into a bowl and set aside for cooling.
Cool it for 10 minutes then combine it with the nuts and coconut mixture. Mix thoroughly until well combined. Your mawa filling is ready.
Roll The Dough
Knead the dough ball for 30 seconds then divide it evenly into 18-20 portions. Roll each dough portion between your palms in a circular motion to form a smooth round disc. Repeat this process for all the dough balls.
Use a rolling pin to roll it into a flat circular disc, about 3 inches in diameter. If your dough is a bit sticky, lightly dust it in flour before rolling. Repeat this step to roll out all the discs.
Assemble Gujiya
Place a dough disc in your palm and add about a tablespoon of the gujiya filling in the center. Wet your finger with water and run it along the edges of the disc.
Now fold one edge over the other, forming a crescent shape joining the two edges. Press the edges to seal them.
Using a fork, crimp the edges to seal them completely. Alternatively, pinch the dough between two fingers for a traditional crimped edge. Repeat that process and make the other Gujias.
Deep Fry & Glaze
Heat a deep pan over medium heat and pour in oil until it reaches a depth of about 2 inches. Heat for about 10 minutes. Now test the temperature of the oil by dropping a small piece of dough into the oil. If the ball stays at the bottom for 2-3 seconds, and then floats to the top, your oil is ready. If it stays at the bottom for longer, the oil needs another 2-3 minutes to heat. If it floats to the top immediately, the oil is too hot and needs to be cooled for 2-3 minutes.
Carefully slide 3 to 4 assembled gujiyas in the hot oil and fry until golden brown and crispy on both sides, flipping them a few times in between.
Remove the gujiya from the oil using a slotted spoon and transfer it to a plate lined with paper towels. This helps drain the excess oil.
While the gujiyas are frying, make a quick sugar glaze. Place a saucepan on medium-high heat and add water, sugar, and saffron. Stir and bring the liquid to a boil. Cook for a few minutes until all the sugar dissolves. Turn off the heat and keep aside.
Using kitchen tongs, dip the cooked gujiya in the sugar syrup, one at a time. Flip it 2-3 times in the sugar syrup, drain any excess syrup, and transfer them to a plate. Your lip-smacking Mawa Gujiya is ready to enjoy!
Notes
Dough firmness: Ensure the dough is neither too soft nor too firm. It should be pliable enough to roll without sticking to the surface.
Store-bought dough shortcut: Instead of making and rolling out the dough from scratch, use store-bought empanada dough sheets.
Seal tight: Seal the edges of the Gujiya tightly to prevent the filling from oozing out during frying. Use a fork to crimp the edges or pinch using your fingers.
Oil temperature: Heat the oil to the right temperature before frying. Too hot, and the Gujiya will burn; too low, and they will absorb excess oil. Do an oil test before frying them.
Sugar syrup: Even though the last step of dunking the gujiya in sugar syrup is optional, I highly recommend it. It adds a wonderfully sweet flavor and texture.
Storing: Gujiya can be stored at room temperature for 3 days, or frozen for up to a month. The key is to cool them down to room temperature completely.
The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.