Ingredients:

For Dough:

• 2 cups       All Purpose Flour ( Maida ) 
• 1.5 tbsp     Rawa/Sooji
• 1.5 tbsp     Sugar
• 1/8th tsp    Baking Soda
• 1/4 Cup     Ghee
• Water for kneading

For Filling:

• 250 grams     Mawa/Khoya
• 2 tbsp            Powdered Coconut
• 1/2 cup          Powdered Sugar
• 2 tbsp            Almonds , coarsely powdered
• 2 tbsp           Pistachios, coarsely powdered
• 1/2 tsp          Green Cardamom Powder

For Sugar Syrup:

• 1/2 Cup        Sugar
• 1/2 Cup         Water
• few saffron strands

Oil- for frying

Pistachios for garnishing

Instructions:

1. Crumble or grate the khoya/mawa. In a thick bottom pan add the khoya/mawa and roast it on low flame till it changes colour to light brown .

2. Add desiccated coconut and roast further for 2 minutes. Add almonds and pistachios to the khoya/mawa, mix well, remove from the heat and keep aside. 

3. When the roasted khoya/mawa is still warm, add sugar and mix it well. Set it aside. 
4. Next, we will prepare the dough for Gujiya:In a bowl, mix together maida, semolina, sugar and baking soda. Add ghee and start rubbing the flour mix with the tip of your fingers.
5. Add water gradually and as much as required to make medium soft dough. Knead the dough for 2 minutes until smooth.
6. Set aside for half an hour covered with a moist cloth so that the dough does not dry out.
7. Make two balls of the dough. Thinly roll one ball and use a cookie cutter to cut out dough in the desired shape. Gujiyas are usually semi circle but you can also use a cookie cutter for different shapes.
8. Roll the dough in a rectangular shape. Trim the edges. 
9. Cut it lengthwise wide enough to to place the mawa filling. Cut these rectangular strips further to a squares of equal size.  
10. Scoop one heaped teaspoon of cooled mawa filling in the centre of each square dough and apply little water on the borders cover with another layer of square dough cut out and press.
11. Seal the sides of the mawa gujiya all around by pressing the edges with a fork.
12. Repeat this process till all the gujiya dough is used and filled.
13. For frying: Heat Oil / Ghee in a heavy bottom pan. Deep fry the gujiyas on medium flame till lightly browned.
14. For Baking: Preheat the oven at 180 degrees and bake in the oven for approximately 25 minutes or till it begins to just turn golden brown. Remove from the oven and let them cool over a wire rack. 
15. To prepare sugar syrup Take sugar in a vessel and water to it. Turn on the flame and cook till the sugar dissolves completely. Keep stirring at regular intervals.
16. Once the sugar has melted completely, add the saffron let it cook for 2 to 3 more minutes. Take some syrup on the spoon, let cool down a little and take it between your thumb and finger.There is no formation of thread in the syrup but it gooey like honey. 
17. While the Mawa Gujiyas are warm, brush them with the saffron sugar syrup or you can even dip them in it. 
18. Once the Mawa Gujiyas are completely cooled down, the syrup will add a nice glaze to them.
19. Serve these Mawa Gujiyas during Holi or Diwali along with a glass of Thandai and with a delicious plate of Dahi Vada.