Dry roast the poppy seeds and rava separately at low to medium heat.
Add jaggery to the roasted poppy seeds and stir until jaggery gets melted. Turn of the heat. Mix mawa, grind nuts, cardamom powder, nutmeg powder, coconut and make a consistent mixture. Let it cool completely. Keep it aside.
In a mixing bowl, add all dough ingredients and mix it very well with using hand. Mixture will look like crumble texture as in 2nd picture. Add little by little water and make semi stiff dough. Cover it and keep it aside for15 minutes.
Take a big size of dough and dust with dry all purpose flour. Roll it using rolling pin, make a medium thin round circle and cut with large size cookie cutter.
Take one poori, apply some water on edges, place 1 tbsp mawa mixture and fold it and join the edge and make a semi circle shape. Pinch, fold and twist the circular edge to give a gujiya design. Make all Gujiyas following the same procedure and cover it with damp cloth. You could also use Gujia mold available in the shops.
Heat oil in a deep fry pan at medium high heat. When gets hot enough bring the temperature at low to medium heat. Fry the Gujiya by turning both side till it gets golden color.
Remove the fried Gujiya and keep it on tissue paper to soak the excess oil.
Mava Gujiyas are ready to be served as a snacks. Store it in a airtight container.