In a bowl, add the flour, oil, and rub with your palm and fingers and mix well. (You can test if there is enough moan in the flour by taking a little bit in your hand, if the flour stays together then it is perfect.

Add just enough water to make the dough, not too soft and not too hard. Divide the dough and shape it into small balls. Keep aside covered for half an hour.

Meanwhile, heat a pan, add ghee along with grated mawa or khoya, and cook until it turns golden brown. Make sure you keep stirring otherwise it will burn easily. Now add the powdered sugar, desiccated coconut, and slivered almonds and pistachios. Mix well.

Set the mixture aside to cool. Also use 1 tbsp of all purpose to make a sealing paste by adding a a teaspoon of water. It should be thick and not too runny.

Now, roll each ball with the rolling pin into a small thin puri. Add about a tablespoon of the mawaa mixture on one side of the round puri. Wet your finger and run it along the edges of the spread-out dough with water and fold over to the opposite end. Make sure the mixture is enclosed and forms 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. I had the molds so I used those to seal the gujiya.

Heat enough oil in a kadhai to deep fry the Gujiyas. Make sure the oil is over heated and heat is set on medium heat. Slowly drop 3-4 gujiyas into the oil and deep fry them on low to medium flame until crispy and golden brown. Turn them to cook the other side as well.

Drain the gujiya on a paper towel so the excess oil is soaked. Your Gujiyas are ready to be served.