Add ½ tbsp ghee and mawa in the another pan. Saute till it get smooth. Keep it aside.
In a bowl add semolina, mawa, coconut, cashews, almonds, raisins, green cardamom powder and 2 cups powdered sugar. Mix it well.
For Making Gujiyas :
Divide dough into small balls.
Roll the balls into small puris and put it on the gujiya mould. Place the stuffing in the hollow portion. Apply little water over the edges. Close mould and press gently.
Open the mould and remove the extra dough. Deep fry gujiyas on medium heat till they turn golden brown.
For Garnishing :
Boil water and 1 cup sugar and make one thread syrup.
Dip gujiyas into the syrup and make sure they are well coated with the syrup all around.
Place gujiyas on a wire rack so that the extra syrup will drain.
Garnish gujiyas with the sliced almonds and pistachios