In a deep bowl, take all-purpose flour (maida) and melted ghee for the dough. Knead a smooth and tight dough using warm water. Cover it with a muslin cloth and keep it aside.
Now, take ghee and roast the dry fruits in a pan. Once they are cool, grind them into a coarse powder.
In the same pan, add Rawa and cook on low heat for 6-8 minutes. Take the roasted rawa in a bowl and let it cool.
Then roast khoya for a minute or two. And then add it to the cooled rawa.
Also, roast the desiccated coconut for 2 minutes. Add it to the bowl.
Now mix all the ingredients in the bowl and then add sugar, cardamom powder, and jayfal powder and mix them well.
Now knead the dough for a minute before using. Divide the dough into equal portions and roll one dough ball at a time.
Roll it in a small puri and put a spoonful of stuffing at the center using a little water, join the edges and seal the ghughra.
Take ghughra in your hand, press the edges, and pleat them to give a design. You can also make designs using a fork.
Repeat this procedure for all the ghughras, and then heat the oil for deep frying.
On a low flame, fry 4-5 ghughras until it turns golden brown. Take it out on a paper napkin.
Allow all the ghughras to cool down completely, and then serve. Store it in a container.