First of all, take a mixing bowl and add whole wheat flour, refined flour, semolina, and ghee.Rub the mixture with your fingertips till all ghee is combined well and mixture looks like coarse breadcrumbs texture.Add water a little quantity at a time and knead the firm dough. Cover it with the damp cloth and keep it aside for 15-20 minutes.
Meanwhile, prepare the filling. Grate the mawa/khoya and roast it in a non-stick pan on low flame. Only 5-6 minutes are good enough to cook mawa.Dry roast almond, cashew, and pistachio on low flame. Let them cool down before pulsing. Pulse for few seconds to get the coarse powder of the nuts.Let it cool before adding sugar powder. Once khoya/mawa is at room temperature add coarse powder of the nuts, powdered sugar, and cardamom powder. Mix well and khoya/mawa filling is ready to stuff.
In a small bowl take refined flour and water. Mix well, this will help to seal gujiya.Now divide the dough into equal lemon size portions.
Take one portion and roll it up to a 4-5″ circle.Place it over gujiya mold, fill 2-3 Tsp gujiya filling in one side of the mold. Do not overfill the mixture else gujiya will open up while deep frying.
Apply flour-water paste all over the circle. Close the mold and remove the excess dough from sides.
Add the trimmed dough with the rest of the dough portions in order to make more gujiya out of it. Repeat the same process to make rest of the gujiya until the dough is over. Keep filled gujiya under the damp cloth.Heat oil/ghee in a kadhai on medium-low flame. Once the oil is hot enough gently drop the filled gujiya and fry them until golden in color. Fry all of them in a similar manner. Transfer them on a paper towel to drain excess oil.
Once they cool down, you can easily store them in an airtight container for two weeks.Whole wheat mawa gujiya are ready to serve on festivals like Holi and Diwali.
Do not overstuff the filling. Fill the stuffing till you can easily seal them. If gujiyas are overfilled then filling will come out while deep frying.
Make sure to use a flour-water paste to stick the sides of gujiya. That is the best way to seal.
Cover the filled gujiya with damp clothes to avoid them from drying.
It is great to use gujiya mold until you know the trick to folding with hands. It helps to seal gujiya properly.
Adding oil or ghee to the dough (we call it as moyen) should be perfect. It helps in making the flaky and crispy crust. It should be added as per the mentioned quantity.
Deep fry 7-10 gujiya at a time depending on the Kadai size you are using. It takes 15-20 minutes for each batch.
Keep the dough covered with a moist cloth every single time. Else it becomes difficult to reuse it later.