Prep work

1. If using frozen mawa, microwave for 20-30 secs or let sit on the counter for 20-30 mins to thaw. Once thawed, gently squish with your fingers making sure to break all the lumps for a crumbled Mawa.
2. Pulse almonds in a blender/mixer for a few times until it resembles a coarse flour or corn meal. Do not run the blender continuously or you will end up with almond butter. Ditto for the cashews.
3. Peel open cardamom pods and powder the seeds using a mortar and pestle.

For the Gujiyas

1. In a mixing bowl, mix fine semolina with salt and turmeric, if you chose to. If using all purpose flour, sieve first. Add in your preferred fat and mix well. I prefer home-made ghee if not, pure butter, though oil is a good substitute too. Using a couple of tablespoons of water at a time, mix the dough to bread dough consistency and set aside covered. Dough should be soft to touch but not sticky.
2. In another medium bowl, mix together “for the filling” ingredients.
3. Slap the dough a few times on the rolling board or a clean counter and knead well. Divide the dough into portions the size of small key limes or about 1-½” diameter.
4. Roll the dough into thin circles without using flour for dusting. For perfect round circles, cut out the rolled dough either using a round mold or any cup. Prick all over gently with a fork to prevent it from bloating when deep-fried or from losing crunch later.
5. Delicately spoon the filling on one half of the rolled dough. Wet the edges of the rolled dough with a few drops of water. Close by bringing both ends of the rolled dough together and press firmly to seal the edges making sure no air is trapped between the filling and the sealed edges. Either press the edges with a fork or pinch and fold with your fingers to make ornate edges for the dough purse.
6. Heat oil in a heavy bottom pan on medium. When the oil is hot enough or shimmering, add a small pinch of dough to check, if it rises immediately, oil is ready for action.
7. Drop the stuffed dough purses one or two at a time and deep fry on medium until golden brown. Remove on to a tissue to strain extra oil and let cool slightly before serving or the stuffing inside may be very hot.