Warm the ghee on low flame. Add the melted ghee to the Whole Wheat Flour and rub them together until you have a bread-crumb like texture. Now add water little by little to form a stiff dough. 

Cover the dough and let it rest for about 30 minutes minimum.

Finely chop the nuts viz. Almonds, Pistachios, Walnuts and Cashew Nuts and dry roast them until they are lightly toasted and fragrant.

Likewise, dry roast the desicated coconut until the color changes slightly.

In the same pan, add the Khoya/ Mawa by crumbling it into small pieces and cook it on low flame. The idea behind cooking the mawa further is to bring it to a liquid state. It should take about 2-3 minutes to do so.

Once the mawa has attained semi liquid state, turn of the gas. Add the toasted coconut and dry fruit, powdered sugar, Cardamom Powder and Black pepper powder. Mix well and let the mixture cool down to room temperature.

Roll out the dough into circular discs of about 3-4 cm diameter. You may use a cookie cutter to get the perfect circle like i did. 

Preheat the oven at 180 degrees Celsius for 10-15 minutes.

Place the rolled disc on the Gujiya Mould. Apply water on the edges which will help to seal the edges well. Add 1 tbsp worth of filling into one half of the mould and close it. After 15-20 seconds open the mould and carefully demould the gujiya and keep aside on a plate.

Line your baking tray with parchment paper. Place the prepared Gujiya on the pre-lined Baking Tray and bake them for 15-18 minutes at 180 Degrees Celsius until they turn golden brown.

Once baked, let the Gujiya cool at room temperature and then store them in an air tight container. These Gujiyas will keep well for almost 7-10 days.