Put all purpose flour in a big plate or bowl then add in ghee and mix well, now add in water as per required and knead dough like of puri, keep the dough coved aside.

Take a pan add sugar and water in it to make sugar syrup, cook it till all sugar dissolves, stir in between so it will don’t stuck to bottom.

Add little saffron and cardamom powder and mix well, consistency of sugar syrup should be one thread.

Now for making stuffing first of all grate or crush the mava with hands, put the mava in pan and roast it at medium low heat for 2-3 minutes, stir it continuously so it will don’t burnt or stick to bottom.

Take out the mava in a plate and let it cool down at room temperature for few minutes.

Now take mava in a mixing bowl, add little saffron, cardamom powder, raisins, chironji, almonds, cashew nuts and roasted sooji, mix all the things well.

Now add powdered sugar in stuffing and again mix well, make sure that while adding powdered sugar mava should not be hot.

Now make small balls from dough, apply little oil to the balls and roll out the balls in small sizes of puris using rolling pin and board, size of the puris should be according to gujiya mould.

Now put puri in gujiya mould then add around 1 tsp of stuffing at centre, apply little all purpose flour slurry at the edges and cover the mould, remove the thick edges, make all the gujiyas ready this way.

Now heat ghee for deep frying, when it becomes little hot put gujiyas in and fry till become light golden brown, take out the gujiyas from ghee and directly put in sugar syrup.

Stir the gujiyas in sugar syrup now and then for 1-2 minutes then take out in a strainer so it will not absorb excess sugar syrup, make all the gujiyas this way.

Finally garnish the gujiyas with some chopped pistachious and serve.