Prepare the Dough: In a large bowl, combine all-purpose flour and salt. Add melted ghee and rub it into the flour until it resembles breadcrumbs. Gradually add water and knead into a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Filling: Heat a pan on medium heat. Add crumbled khoya and sauté for 5-7 minutes until it turns light pink and fragrant. Remove from heat and let it cool completely. Once cool, add powdered sugar, desiccated coconut, chopped cashews, almonds, raisins, and cardamom powder. Mix well.

Assemble Gujiya: Divide the dough into small, equal-sized balls. Roll each ball into a thin 3-4 inch diameter circle. Place a spoonful of the filling on one half of the rolled circle, leaving the edges clear. Moisten the edges with a little water. Fold the other half over the filling to form a semi-circle. Press the edges firmly to seal, then use a gujiya mold or crimp the edges decoratively with a fork.

Fry Gujiya: Heat ghee or oil in a deep kadai or frying pan over medium-low heat. Once the oil is hot (not smoking), gently slide in a few gujiyas at a time, ensuring not to overcrowd the pan. Fry until golden brown and crispy on both sides, turning occasionally.

Drain and Serve: Remove the fried gujiyas with a slotted spoon and drain excess oil on paper towels. Let them cool completely before storing in an airtight container. Serve warm or at room temperature.