Soak saffron strands in warm milk and set aside for 15 minutes.

Crumble or grate the khoya/mawa.

Roast the khoya/mawa in a pan on low flame until light brown, about 25 minutes.

Add desiccated coconut to the khoya/mawa and roast for 2 minutes.

Mix in powdered almonds and pistachios, remove from heat and set aside to cool.

Add sugar to the warm khoya/mawa mixture and mix well.

In a bowl, combine maida, sooji, sugar, and baking soda.

Add ghee and rub into the flour mixture until it resembles breadcrumbs.

Gradually add water to form a medium-soft dough.

Knead the dough for 2 minutes until smooth.

Divide the dough into two parts and shape into balls.

Cover with a moist cloth and let rest for 30 minutes.

Preheat oven to 180 degrees C (or prepare oil for deep frying).

Roll out one dough ball thinly and cut out desired shapes (squares or semicircles).

Place a teaspoon of cooled mawa filling in the center of each shape.

Cover with another dough shape and seal the edges with a fork.

Brush the tops with milk or beaten egg and sprinkle with flaked almonds.

Bake for 15 minutes or until golden brown (or deep fry until golden brown).

Let the gujiyas cool on a wire rack.

To make the sugar syrup, boil water in a saucepan.

Lower the heat, add sugar, and stir until dissolved.

Stir in the saffron milk and simmer for a minute.

Brush the warm gujiyas with the saffron sugar syrup (or dip them).

Let the gujiyas cool completely for the syrup to glaze them.

Serve during Holi or Diwali with Thandai and Dahi Vada.