Add the flour and ghee and mix well. Add salt and mix well again. The ghee should be well incorporated.
Now, add little water and begin kneading the flour. Keep adding the water gradually. The dough should be soft but firm.
Keep aside for 5 minutes to rest covered with a kitchen towel.
For filling
In a deep pan, heat pan, add ghee, and then pour the milk. Once a boil comes, add the milk powder.
Keep stirring on full flame till the milk thickens and the mixture starts to leave sides a bit. This will take about 5-10 minutes.
Add sugar (optional) and the rest of the ingredients, Add Kesar and keep stirring.
Do not overcook, it should be just a thick lump but soft and flowy. Shut the flame and mix well. Leave it to cool down.
Preheat the oven to 200 degrees celcius.
Grease two pans of 9 inches each with ghee or once a big pan as per your oven size. This recipe will give you 15-16 gujiyas.
Now, roll a small ball for the gujiya dumpling, put 1 tbsp filling in it, close the gujiya in half and press the ends and seal the gujiya well. Then fold the ends inward to make a twisted patters. Or you may use a mould to make the shape.
Place the gujiyas in the pan and brush the top with melted ghee.
Once you have made enough to fill the pan put this batch to bake for 40-45 minutes. After 20 minutes, roll over the gujiyas to cook evenly on both sides. The cook time may vary as per your over temp setting. Please keep a check.
Make both the batches with the same method.
Sugar syrup coating. If you like it a little sweeter, then you can just brush your baked gujiyas for thin sugar syrup. Just brush no soak.
This step is optional:
For sugar syrup: 1/4 cup sugar: 1/4 cup water- heated with a little illaichi powder(green cardamom powder) and saffron in it. Boil till thickened and use it to brush your parties.
Recipe Notes
Coating the Gujiyas with sugar syrup is optional. If you wish you may skip this step.