Grind all nuts together in a food processor until it gets coarse texture. Transfer in to a mixing bowl and keep aside.
Dry roast rava and poppy seeds at medium heat till slightly golden color in a pan.
After roasting mix it in to grounded nuts. Add sugar if you like otherwise it’s sweet enough.
To make dough, in a mixing bowl, add flour, rava, baking powder and unsalted butter and mix with hand between palm till it gets crumbled texture.
Add cold water and mix lightly. Cover it and keep aside for 10 minutes.
Knead the dough lightly till it gets stiff.
Divide dough into three or four part.
Take one dough ball on rolling board. keep covered rest of the dough. Apply some oil on dough and roll it using rolling pin in 3 mm in round shape. Cut it using round cookie cutter. Remove extra dough from cut round poori. Keep it covered aside. Take 2 tbsp all purpose flour in small bowl, add little water and mix. keep aside.
Take one poori on rolling board and roll it into thin poori. Take rolled poori on palm, apply some all purpose liquid with your fingertip on round edges. Put 2 tbsp nuts filling in center of the poori.
Bring both edges in center and seal it pressing by fingers.
Now start pinching, twisting and folding from edges towards your side to make a gujiya design.( You can use gujiya mold to make it).
Make all gujiya and keep them covered with wet clean napkin to avoid dryness.
Heat oil in deep kadhai or pan at medium to high heat. Once oil is hot bring the heat at low to medium. Drop filled gujiya 5-6 at a time in to hot oil.
Fry the gujiya till golden in color from all side.
Once its done, remove from hot oil and place it on absorbent paper. Fry rest of gujiya in same way.
Crispy and delicious gujiya are ready.
Once it cool down completely then serve.
Store it in air-tight box.
Recipe Notes
Dough should be stiff but not very tight or very loose.
Fry gujiya at low to medium heat otherwise it won’t be crispy.
Gujiya can be store in air-tight boxes for 2-3 weeks after it cools down.