For the outer covering of the gujiya, make a tight dough with wheat flour with a pinch of salt, 1 tablespoon ghee and milk.Keep it aside for 20 minutes.
Make small 7-8 small balls with the dough.
To make the gujiya filling, chop dates and mix with dry fruits powder, desiccated coconut and poppy seeds. Alternatively, you can also blend everything in a blender.
Roll each ball into small circles and place filling over one half. Fold the other half over the filling to make D shape. Now apply little milk or water on the edges of the gujiya and seal either by folding or twisting. You can also use a fork.
Heat oil in a pan and deep fry 2-3 gujiyas at a time on medium flame, until golden brown both the sides. You can bake gujiyas at 350 Degree F for 30 minutes (baking time differs depending on the type of oven).
