Take 3/4 cup of melted ghee in a bowl. Add ¼ cup of ghee to a pan and add 1 cup of rava (semolina) to it. Stir continuously and roast the rava on medium flame.

After 2-3 minutes, add 1 ladle of ghee from the bowl and continue roasting the rava. Add ghee in batches, three times, and roast the rava until it slightly changes its color to golden brown.

Switch off the gas, add 2 tbsp chopped cashews, 2 tbsp chopped almonds, 2 tbsp chopped pistachio, 2 tbsp kismis, 1 tsp charoli and mix well and roast it with rava.

Then take out mixture into mixing bowl and cool down.

Then in a pan, add 1-2 tbsp ghee and add ¼ cup besan. Roast on low flame till besan changes its colour and become aromatic.

Take out roasted besan into mixing bowl. Add 1 cup desicatted coconut, 1 tbsp khus khus and 1 tsp cardamom powder, ¼ tsp jayphal powder and mix well. Cool down stuffing completely.

Now in mixture jar, add 1 cup sakar and grind into fine powder. Add grinded powder into stuffing and mix well.

The ghughra stuffing is ready.

In a bowl, mix maida (all-purpose flour), 4 tbsp rava, 4 tbsp melted ghee and mix well.

Gradually add1/2 cup water and knead into a tight, smooth dough. Cover it and allow it to rest for 15 minutes.

Divide the dough into two parts. Take one part and roll it into a large roti. Then, cut it with a medium-sized bowl to make 8-9 puris from one large rolled roti.

Arrange 6 rolled puri and place 1 tbsp stuffing in the centre. Apply some water and seal the ghughra.

Now, take the ghughra in your hand and gently press the edges between your fingers, making pleats to give the ghughra its traditional design. You can also use a fork to create a design on the ghughra.

Repeat the process with the remaining puris.

Heat oil for frying. Once the oil is hot, reduce the flame to low and fry 9-10 ghughras at a time.

Fry the ghughra until they turn a light golden color. Each batch takes around 12-15 minutes.

Once done, take them out and place them on a paper napkin to absorb -excess oil.

Allow the ghughra to cool completely before storing them in an airtight container.