In a large flat bowl, add the flour, salt and ghee. Mix them well with one hand. The mixture should have a crumbly texture.
Add water little at a time and knead the dough. Use minimum water to make a stiff dough.
Cover with a damp cloth and let it rest for about 30 minutes.
Add the grated khoya (mawa) to a pan on medium-low heat. Roast for 5-6 minutes while stirring continuously until the mawa turns golden in color and starts to gather around itself.
To a grinder, add the cashews, almonds, pistachios and raisins. Grind to form a coarse mixture.
After the mawa has cooled down, crumble it with your fingers. Add the nuts mixture, cardamom powder, dessicated coconut and powdered sugar. Mix well. Taste the filling and add more sugar based on your preference.
Knead the dough with your hands a bit. Then divide dough into equal parts to make balls. Keep the balls covered with a damp cloth.
Take one ball at a time and roll in a small circle about 4-5 inch in diameter. You can use it as is or use a cookie cutter or bowl to make a circle shape.
Take the rolled dough in your hands. Add about one tablespoon of the filling to the center (do not overfill). Apply water to the edges using your fingertip.
Carefully bring together the edges to form a semicircle and gently press with your fingertips. Seal it very well pinching with your fingertips.
Make a pleated design at the edge by folding a little dough at a time at the edge. This helps to seal the gujiya and make sure the filling does not come out when frying.
Make all the gujiya's. Keep them covered under a damp cloth while you are making more, so that they don't dry out.
Air Fryer Method: Place the gujiya in the air fryer basket. Brush melted ghee or oil on the gujiya on all sides. Bake at 380F for 8-10 minutes until they turn golden. Flip them half way through.
Deep Frying Method: Add 3-4 gujiya at a time depending on the size of the pan. Let them cook for 2-3 minutes, then turn to fry the other side. Fry until they are golden on both sides. Fry on medium-low heat at all times, so that the gujiya cooks properly.
Dip the cooked gujiya in the sugar syrup. Flip after 2-3 minutes so they are covered with the syrup on all sides. Soak for max 4-5 minutes.