In a mixing bowl, combine the flour and ghee. Mix well until the mixture becomes crumbly. Slowly add the water, a little at a time, and knead the dough until it becomes smooth and pliable.
Cover the dough with a damp cloth and let it rest for 20-30 minutes.
In a separate mixing bowl, combine the khoya, powdered sugar, mixed nuts, raisins, and cardamom powder. Mix well to make the filling.
Divide the dough into small balls and roll them out into thin circles.
Place a spoonful of filling in the center of each circle and fold it in half to create a crescent shape. Seal the edges by pressing them together firmly.
Heat oil in a deep frying pan over medium heat. Fry the Gujiyas in batches until they turn golden brown and crisp.
Drain the fried Gujiyas on a paper towel to remove excess oil.
Serve hot or at room temperature. These sweet dumplings can be stored in an airtight container for up to a week.
