Mix the ghee with the maida in a bowl. Rub well so that the ghee blends well with the flour. Use less than half a cup of lukewarm water to knead the flour into a stiff dough. It should be as tight as a puri.
Cover the dough with a wet cloth and set aside to rest for 25 minutes.
For the filling, add ghee to a pan and place on medium heat.
Add the semolina and saute till light brown in colour. Put in a separate bowl.
In the same pan saute the dry fruits for a minute. Set aside.
Dry roast the grated coconut powder for half a minute.
Crumble khoya with your hands or grate it. Put in the pan and saute till brown in colour.
Mix the bhoora, khoya, grated coconut, semolina together and use it as a filling.
Once the dough has rested divide it into about 20 balls. Take a mould. Apply ghee to the insides. Take a ball and roll it out so that it is slightly larger than the open mould.
Place the rolled out dough inside the mould and add about 2 tsp filling into it.
Take some water in a bowl. Wet a finger and apply the water to the rims of the dough.
Close the mould tightly. The excess dough on the outside mould must be trimmed off. Use the same method for the others.
In a kadai take ghee/ refined oil for frying. Once hot, lower the flame to medium and add the gujiyas. Keep check and turn when one side is golden brown. Lift off the kadai and drain on absorbent paper.
For the syrup, add the water and sugar and put on heat till it reaches a one thread consistency.
Dip the fried gujiyas in it. Once nicely coated, take it out. Serve them all on a plate with garnishings of slivered almonds, pistachios or saffron strands.