Heat a pan with 1 tablespoon of ghee and add the semolina.

Saute the semolina until it turns golden or light brown.

Add grated coconut to the pan.

Cook the semolina and coconut mixture, then remove from heat and transfer to a bowl.

Add sugar, cardamom powder, nutmeg powder, khus khus, and chopped dry fruits to the bowl.

Mix everything well and let it cool.

In a separate bowl, add all-purpose flour and salt.

Add 2 tablespoons of ghee to the flour.

Gradually add cold milk to make a firm dough.

Divide the dough into equal portions and roll them into small, flattened circles.

Place a portion of the semolina mixture in a gujiya mold.

Apply a little milk on the edges of the dough, close the mold, and press firmly.

Deep fry the gujiyas in ghee or cooking oil until golden brown.

Place the fried gujiyas on absorbent paper to drain excess oil.

Serve the Semolina Gujiya as a sweet dish.