Make Mawa from Milk Powder

Heat 1 tablespoon ghee on medium-low in a non-stick pan.

In a heavy bottom pan add 1 cup milk powder with ½ cup milk. Stir continuously on low to medium head for 4-6 minutes till thick and dough-like.

allow the Mawa to soften and turn pinkish in color not brown.

Remove and let mawa cool completely before using.

Prepare the Dough

In a large bowl, add flour and 4 tablespoons of ghee, rub into flour until mixture is crumbly like breadcrumbs.

Gradually add warm water, kneading to form a stiff, smooth dough.

Cover dough with damp cloth and rest for 30 minutes.,

In a bowl, crumble or grate cooled mawa.

Add powdered sugar, chopped nuts, raisins, chironji, raidins and cardamom powder.

Mix well until combined evenly.

Roll each dough ball into a circle (approx. 4-5 inch diameter).

For even shaped gujiyas, use a round cookie cutter to cut the circle

Place 1-2 tablespoons of filling in the center.

Fold circle into a half-moon shape.

Moisten edges with water and seal by pressing firmly or crimping with a fork to avoid leakage. You could even use a gujiya old to do the same.

Place shaped gujiyas on a tray and cover with a damp cloth while working on

Heat ghee/oil in a deep pan on medium-low heat.

Fry gujiyas in batches until golden and crisp (6-8 minutes).

Drain on paper towels and cool fully.

Preheat oven to 170°C (338°F).

Arrange gujiyas on parchment-lined baking sheet.

Brush lightly with melted ghee.

Preheat air fryer to 170°C for 10 minutes.

Spray or brush gujiyas lightly with ghee or water.

Air fry for 6 minutes.