Rub the melted ghee into the flour and salt until it resembles coarse breadcrumbs, then gradually add chilled water and knead into a stiff, smooth dough.

Cover the dough with a damp cloth and let it rest so the gluten relaxes, making it easier to roll out thin later.

Roast the grated khoya in a pan on low heat, stirring continuously, until it turns light golden and gives off a fragrant, nutty aroma.

Transfer the roasted khoya to a plate and let it cool to room temperature before mixing in the remaining filling ingredients.

Mix the cooled khoya with desiccated coconut, powdered sugar, chopped cashews, raisins, and cardamom powder into a well-combined, crumbly filling.

Divide the rested dough into small balls and roll each into a thin, even circle using a rolling pin.

Place a spoonful of filling in the center of each disc, moisten the edges with water, fold over into a half-moon, and press the edges firmly using a gujiya mould or by pleating with your fingers.

Heat the ghee in a kadai over low-medium heat until warm enough to fry the gujiyas slowly to a crisp, even golden color.

Slide the shaped gujiyas into the warm ghee in small batches and fry on low heat, turning occasionally, until evenly golden-brown and crisp all over.

Drain the fried gujiyas on a plate and let them cool completely to room temperature before storing in an airtight container.