Preparing the dough:in a large mixing bowl combine ghee and flour and salt.mix until crumbly
Add warm water gradually to knead a stiff dough
Rest the dough covered for 15 minutes
Meanwhile, for the stuffing melt there ghee in a wok
Reduce heat and add the semolina/rava and dry roast for 2-3 minutes until fragrant
Add the desiccated coconut, sugar, cardamom powder and sliced nuts. mix well
Sauté the stuffing over Low heat for 4-5 minutes and takeoff heat
Bring the sugar to boil in a saucepan using 1.5 cups of water
As the sugar starts to melt and the water boils, reduce heat and add the saffron strands
Let simmer covered until the syrup reaches a stringy consistency, while we gujia dough
Add a teaspoon of oil to the dough and knead gently upto a minute again
Scoop out a Golf ball sized dough and roll out into a round chapati sized disc
Cut the disc into a cross shape discarding the sides of the dough
Make cuts on adjacent sides of the cross using a knife and place a tablespoon of prepared stuffing in between
Cover the stuffing on both sides using sides not cut
Now gently fold over cut strips alternatively;ie one from each side at a time
After finishing, each gujia would look like a net/mat designed
Prepare each gujias the same way
Melt the ghee in a wok and deep fry the gujias in Low heat in batches till both sides are slightly brown and crispy
Meanwhile, take the sugar-saffron syrup off heat once done
Rest fried gujias for a few seconds on a kitchen tissue and then add them in the sugar syrup and coat both sides well
Keep the gujias soaked in sugar syrup for 2 minutes or so and then take them off and serve hot
Keep the leftovers airtight
