No Fry Gujiya (Air Fryer & Baked)

In a mixing bowl, add all-purpose flour, ghee, pinch of salt. Mix the flour with your fingers.
Take some flour into your hands and gently rub the flour mixture between your palms to form a breadcrumbs-like texture.
Gradually, add ice cold water, around 4-5 tablespoons, or as needed to just combine the dough into a tight ball. Do NOT over knead the dough.
Cover the dough with a clean kitchen towel and let it rest for 20 minutes.

In a pan, heat a tablespoon of ghee on a medium heat. Add chopped nuts and roast for 1-2 minutes or until light brown in color.
Add desiccated coconut and roast for 1-2 minutes. Transfer the nuts and desiccated coconut into a bowl.
In the same pan, add crumbled or grated khoya (mawa), and 2-3 tablespoons of milk. Cook on low – medium flame, for 5-6 minutes or until it comes to softball consistency. Transfer the khoya into a bowl.
Let mixture cool completely before adding other ingredients.
Once khoya is cool completely, add the remaining stuffing ingredients – sugar, green cardamom powder, pinch of saffron, pinch of salt. Mix well and keep the stuffing mixture aside.

On a clean, dry surface, place the rested dough, and without using any extra flour, roll the dough into thin round shape.
Using a round cookie cutter, cut the the dough, into small discs.
Remove any excess dough and keep it aside.
Flip the discs bottom side up.
Apply some water around the edges of the dough.
To shape the gujiya you can use any of the methods described below:

Place 1-2 teaspoons of filling in the center of each disc.
Now, gently lift one side of the disc, and place it over the other half, to form a half-moon shape.
Gently, press the edges to seal them. You can use a fork to give it a nice pattern.
Place the shaped gujiya onto a baking sheet, and cover it with a clean kitchen towel, while you finish shaping the rest of the gujiya.

You will need - Gujiya Mold
Place the disc onto to gujiya mold, and add 1-2 teaspoons of the filling.
Apply some water around the edges of the dough.
Close the gujiya mold carefully, and press and seal the gujiya. Carefully lift the gujiya out of the gujiya mold.
Place the shaped gujiya onto a baking sheet, and cover it with a clean kitchen towel, while you finish shaping the rest of the gujiya.

You will need 9*13 inches Baking Sheet, Parchment Paper
Preheat the oven to 350 degrees Fahrenheit.
Using a pastry brush apply some melted ghee or oil on all the gujiya.
Bake the gujiya for 25-30 minutes, turn them halfway through, apply melted ghee on the gujiya, and continue to bake until the outer crust is nice and light brown.
Note: Different oven temperature settings work differently, please keep an eye on these as they can get burnt quickly. It took me around 26 minutes of cooking time.

You will need Air Fryer Lid for Instant Pot
IMPORTANT: Completely UNPLUG the Instant Pot unit, before proceeding with this recipe.
Line the crispy basket with some parchment paper. Carefully, lift the gujiya and place them in the crispy basket. Using a pastry brush, apply some oil on top of the gujiya. You can place around 7 small-size gujiya.
Place the trivet (that comes with air fryer lid inside the inner pot of Instant Pot.
Place the crispy basket on top of the trivet.
Now place the air fryer lid on top of the inner pot. Plug the air fryer lid and lower the handle.
Air fry the gujiya at 350 degrees Fahrenheit for 25-30 minutes, turn them halfway through, apply melted ghee on the gujiya, and continue to air fry until the outer crust is nice and light brown.