Mix well flour, salt and ghee. Add little by little warm water and make a firm dough. Cover with a damp cloth and let it rest for 20 minutes at least.
You can use leftover chilled carrot halwa for filling or use the given method to prepare the halwa.
To prepare halwa heat up ghee add grated carrots, stir for 5 minutes.
Add sugar and cardamom and nutmeg powder, cook for another 5 minutes.
Add milk and let it simmer till half of the liquid is evaporated.
Add chopped nuts and mawa. Mix well and cook till halwa gets thick and ready. Let it cool down then refrigerate it until cold. This way it will be easier to stuff it into the dough.
Take lemon size ball of the dough and roll it like puri.
Make a slurry using 1 tsp maida and 3 tsp water.
Keep one tbsp halwa on rolled puri, it should be placed on half of the puri.
Apply a thin layer of slurry on the edges of the puri. Fold the other half pushing all the stuffing inside to create a perfect half circled shaped gujiya. You can use a folk to design them or use gujiya, making mould for better results.
Similarly, prepare all the gujiyas, keep them covered with a damp muslin cloth till all are ready to fry.
Heat up ghee/oil on medium flame to deep fry. Add gujiyas one by one, not overcrowding the frying pan.
Fry on medium flame only till they are light brown in colour.
Serve immediately as it is or by drizzling some condensed milk on top.
