Suggestion:-
Take out maida in any utensil and add 1/4 cup ghee into it. Mix well and now add water little by little and knead stiff and tight dough required for making pooris. Cover and keep the dough aside for 20 to 25 minutes to set.
Add 1/4 cup ghee in a pan and allow it to heat. Now add grounded moong dal in the pan. Stir constantly and roast on medium-low flame until dal get golden brown in color. Take out roasted dal in a plate.
Add mawa in the pan and roast on low flame and mix in the dal. Now add powdered sugar, grated coconut, chopped cashews, almonds and cardamom powder. Mix everything really well. Moong dal stuffing is ready.
Knead the dough again until smooth and make small lumps from it. Take one lump, roll and the flatten giving it a shape of peda. Cover the dough balls. Take one dough ball and roll it out in a round poori with 3 to 4 inch diameter. Lift up the rolled poori and place it over the gujiya mold. Now, place 2 tsp stuffing over the poori, apply some water on the edges. Close the mold, press gently and remove the extra dough. Open the mold and take out the gujiya from it. Likewise prepare all gujiyas.
Heat some oil in a wok. When ghee is sufficiently hot, place as many gujiyas as possible in the wok and fry on low flame until they turn golden brown in color from all sides. Take out the fried gujiyas in a plate with absorbent paper. Likewise fry all gujiyas. Piping hot moong dal gujiya is ready.
Store the gujiyas in an air tight container once cooled completely and relish eating for up to 10 to 12 days.
