First make instant mawa using milk powder and half and half.

Gradually add the liquid to the milk powder so that it will form a ball.

Refrigerate at least for 30 minutes. Then when you are ready to use grate them using a grater. .

For cover

In a bowl, add the flour, salt and ghee and rub with your palm and fingers such that the dough appears like bread crumbs.

Add water to make just pliable dough. Divide the dough and shape into small balls. Keep aside covered for half an hour.

In another bowl add grated mawa, coconut, nuts, raisins, cranberries, sugar, cardamom, nutmeg powder and mix everything well.

This is our filling.

If you using fresh mawa then you need fry them for 2-3 minutes to remove the extra water content. If you want you can fry the nuts and coconut in little ghee. I skipped that part.

Divide the dough into 20 equal pieces.

Now, roll each ball with the rolling pin into a thin circle of approx 31//2" to 4" in diameter.

Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water

and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped gujiya.

Press the ends firmly so that the filling doesn’t come out during the deep frying process and use a fork to seal the edges. Alternately you can twist the edges around the gujiya.

Heat enough oil in a wide vessel to deep fry the gujiya.

Slowly drop 3-4 gujiyas into the oil and deep fry them on medium flame till golden brown. Turn them carefully to cook the other side as well.

Drain the gujiya with a slotted ladle and remove to a plate.

Cool and store in air tight containers. Gujiya will remain fresh for about 3-4 days as it has mawa in it. If you make filling with rava/semonlina then you can have more shelf life.

Notes