In a mixing bowl take the whole wheat flour. Add suji, salt, and ghee to it and mix well.

Add warm milk as required and knead into a semi tight dough.

Cover and allow the dough to rest for 15 minutes.

Meanwhile let’s prepare the stuffing for the gujiya.

In a bowl take the deseeded and chopped dates. Add desiccated coconut and dry fruits powder to it and combine well. Stuffing is now ready.

Make 8 equal portions of the dough and roll out each dough ball into a disc. Hold the disc into your palms. Add 1 tablespoon stuffing over it. Fold the disc to make a half circle. Seal the edges by applying little milk on the corners.

Now either shape the gujiya in the traditional way by creating beautiful pleated pattern around the edges as shown in the pics and video or simply make impressions using a fork.

Prepare all the gujiya similarly.

Heat oil in a wok at medium heat.

Tip in 2-3 gujiya into the oil and deep fry until the gujiya turn golden brown from both the sides.

Remove the gujiya using a slotted spoon and allow to drain on an absorbent paper. Serve the gujiya. Allow them to cool down completely before transferring into an air tight container.