For stuffing: Heat ghee in a vessel and roast the semolina in it properly. After it becomes pinkish and produces nice aroma switch off the gas. Keep this aside for a while to let the semolina cool down a bit.
Now add all the remaining ingredients to semolina and mix everything properly. (For the mix dry powder have churned cashews, almonds and pistachios in almost the same quantity.)
For the outer layer take the All-purpose flour, salt and ghee in a vessel. Add water as required to knead the dough soft. Cover with muslin cloth and keep it aside for 10-15 mins.
Now roll out small puris from the soft dough and fill the stuffing inside as shown, leaving the circumference empty.
Press the outer curve properly and make "kangaris" or a beautiful pattern on the joined part.
Heat oil and deep fry the ghugharas on medium heat till they become golden brown. Ghugharas are ready to serve!
