In a bowl, combine Maida (All-Purpose Flour) and a pinch of salt. Add hot Ghee (Clarified Butter) and mix thoroughly.

Next, incorporate 2 tablespoons of powdered sugar into the mixture. Adding sugar to the dough caramelizes during frying, giving the Ghughra a perfect brown color.

Gradually add water to the mixture and knead it until you achieve a tight and smooth dough.

Cover the dough and allow it to rest for 15 minutes.

In a pan, melt Ghee (Clarified Butter), and add the dry fruits. Roast them until they are well-toasted, then cool them down and coarsely crush them using a pulse grinder. Transfer them to a mixing bowl.

In the same pan, add Fine Sooji / Rawa / Semolina and cook it over low heat for about 5-6 minutes, until it turns light pink. Add the roasted Sooji to the mixing bowl.

Now, add Mawa to the pan and roast it over low flame. Once it's roasted, turn off the heat and add desiccated coconut, roasting it for a minute. Transfer this mixture to the mixing bowl.

Allow everything to cool down properly. Then, add powdered sugar and cardamom powder, and mix everything together. Your Ghughra stuffing is now ready.

Knead the dough for about 1 minute.

Take a small portion of the dough and form smooth round balls.

Using one dough ball, roll it into a medium-thick puri.

Place about 1-3 tablespoons of the prepared stuffing in the center.

Dampen the edges of the puri with a little water and fold it over to cover the mixture, pressing the sides together.

Take the Ghughra in your hand and gently press the edges between your fingers to create pleats for a Ghughra design. You can also use a fork to make a design on the Ghughra.

Repeat the process for the remaining Ghughra.

Heat oil for frying the Ghughra. Once the oil is hot, reduce the flame to low and fry 6-7 Ghughra at a time.

Fry the Ghughra until they become a light golden color, which should take around 10-12 minutes per batch.

Once they are done, remove them from the oil and place them on a paper napkin to remove excess oil.

Allow the Ghughra to cool down completely and then store them in an airtight container.