In a large mixing bowl, add flour and salt. Heat the ghee in a small pan and pour in the flour. This process is also called adding moyen. Mix ghee well with flour. It will become like bread crumb texture. Add water and knead the dough. Dough should be stiff. It took me 1/3 cup of water. When dough is kneaded, leave it on counter for at least 15 minutes to rest.

While the dough is resting let's get the filling mixture ready. Crumble or grate khoya (mawa). Chop the dry fruits and keep aside. Heat ghee in a pan on low heat. Add the mawa or khoya. Stir the khoya continuously. Initially it will start melting and become reddish. Switch off the flame and let the khoya cool down completely. Add powdered sugar, chop dry fruits, nutmeg powder and cardamom powder. Mix it well using your fingertip to break all the lumps.

Knead the dough for 1 minute. Divide the dough into two parts. Shape each dough into a log and cut into equal pieces. Take each piece and roll into a smooth ball and flatten it between your palms. Take a ball, slightly dust with flour and using a rolling pin roll it into circular disc approximately 4 inch in diameter or a size depending on the size of your gujiya/karanji mould. Don't worry about the shape. Dust karanji mould with flour and place rolled disc on top of it.

Using finger tip, apply a flour and water solution all over the circumference edge. Place 1 tablespoon of filling on one side of wing. Bring another wing together and close it. Press the edges of mould to seal gujiya well and remove excess dough portion from mould and save it with rest of dough.

Gently open mould and take out gujiya. Repeat same for rest of dough and prepare all gujiya.

Slide each gujhiya carefully and let them fry on medium to low flame range until they become golden in color. Don't over crowd them. Flip them intermittently to get them evenly fried. Take them out in a tissue paper to drain excess oil. You can store them in an air tight container.

Preheat oven to 200 degree centigrade. Grease the baking tray or line a butter paper in a baking tray. Prepare gujia by following the step 3 above , then line them in baking tray. Coat the gujia with ghee (clarified butter) and honey. Bake for 18-20 minutes till they are golden.