In a pan, heat some ghee from the ½ cup of ghee. Add ½ cup rava and roast on low flame until it puffs up and changes colour slightly. Transfer it to a mixing bowl and allow it to cool completely.

In the same pan, add some more ghee and roast ½ cup mawa until it becomes soft. Transfer it to the mixing bowl.

Add the remaining ghee to the pan, followed by 3 tbsp cashews, 3 tbsp almonds, and 3 tbsp pistachios. Roast on low flame until the dry fruits become slightly crunchy. Transfer them to a plate and allow them to cool completely. Then, add them to a mixer jar and pulse a few times to crush them coarsely. Transfer the crushed dry fruits to the mixing bowl.

Add ¼ cup desiccated coconut, 1 tbsp khus-khus (poppy seeds), 1 tsp cardamom powder, ¼ tsp nutmeg powder, and 1 cup powdered sugar to the mixing bowl. Mix everything well.

The ghughra stuffing is ready. Keep it aside.

In a mixing bowl, add 500 g maida (all-purpose flour) and ¼ cup ghee. Mix well until the ghee is evenly incorporated into the flour.

Gradually add water and knead into a tight, smooth dough. Cover the dough and allow it to rest for 15 minutes.

Knead the dough for about 1 minute and divide it into equal-sized balls. I divided the dough into 6 equal-sized balls. (Refer to the video for guidance.)

Roll one dough ball into a medium-thick roti using a rolling pin. Place it on a plate and keep it aside.

Similarly, roll the remaining dough balls into medium-thick rotis and keep them aside.

Preparing the sata: In a small bowl, combine cornflour and ghee. Whisk for about 2 minutes until you get a smooth paste. The sata for layered ghughra is ready.

Place one rolled roti on a clean surface and evenly spread a layer of the cornflour and ghee paste over it.

Place the second rolled roti on top and spread another layer of the paste. Repeat the process until all the rolled rotis are stacked on top of one another.

Spread the remaining paste over the top roti.

Starting from one end, roll the stacked rotis tightly into a log. Gently roll and stretch the log to make it even.

Cut the log into approximately 1½-inch pieces.

Take one piece and gently flatten it with your palm.

Roll it out into a medium-sized puri using a rolling pin. Do not roll it too thin.

Place about 2 tsp of the prepared stuffing in the centre of the puri.

Lightly moisten the edges with water. Fold the puri over the stuffing and press the edges together firmly to seal it.

Hold the ghughra in your hand and pinch the sealed edges between your fingers to create pleats and give it a traditional ghughra design. Alternatively, you can use a ghughra mould, cutter, or fork to create a decorative pattern.

Repeat the process with the remaining dough pieces and stuffing.

Heat oil in a deep pan over medium heat. Once the oil is hot, reduce the flame to low.

Carefully add 4–5 ghughra to the hot oil, depending on the size of your pan. Fry them on low flame until they turn light golden brown. Each batch may take approximately 10–12 minutes to fry evenly.

Once the ghughra are cooked and crisp, remove them from the oil and place them on a wire rack or a plate lined with a paper towel to drain the excess oil.

Allow the ghughra to cool completely before storing them in an airtight container. This will help maintain their crispiness for longer.