Mawa Gujia

1. Heat the mawa in a pan on medium heat.
   1. Keep stirring continuously to the point it begins to melt.
   2. Cook till it turns a light brown.
   3. Turn off the stove.
   4. Remove contents to a bowlto hasten its cool down time.
2. Add sugar, cardamom powder, nutmeg, cashews, almonds, and raisins once mawa is cool to the touch.

Note: Make sure that mawa is warm not hot.

1. Mix contents thoroughly.

3. Use your fingertip to break up all the lumps and to thoroughly mix the contents.
4. Set aside.

Dough

1. Mix all-purpose flour and salt in a bowl.
   1. Drizzle ghee and rub it into flour using your fingertips.
   2. Begin adding little water at a time.
2. Knead into stiff and smooth dough.
3. Cover the dough and let it rest for 15 minutes.

Mawa Gujia

1. Knead the dough once again.
   1. Divide it into 10 equal portions.
   2. Roll into smooth balls and flatten it between your palms.
2. Roll into a 4 in diameter circle.

Note: Work with one flatten disc at a time.

1. Put about a tablespoon stuffing in the center.
2. Apply little water around the edges using your finger or a brush.
3. Fold it into half circle.
4. Press the edges to sealthem.

Note: Use gujiya moulds if you have them.

3. Make all the gujiya and keep them covered with kitchen towel to prevent them from drying out.
4. Heat oil or ghee in pan on medium heat.
   1. Cook a few gujia at a time

Note: Make sure to turn them for even browning.

1. Remove with a slotted spoon once they are golden brown and crispy on all sides.
2. Place on paper towel lined plate and let cool completely.

5. Serve and enjoy! 

Trivia 

Gujiyas are especially popular during the Holi festival.