Gujiya / Karanji

With Diwali around the corner I wanted to post something sweet.
Karanjis are half moon shaped, fried pastries with sweet filling and with fluted ends. Though traditionally these are fried, this year I thought of making a healthier alternative since I was feeling a little guilty after feasting the last entire week celebrating my birthday.
WISHING YOU ALL A JOYFUL AND PROSPEROUS DIWALI!!
Ingredients:
Pie crust or store bought pie crust
Filling:
2 Cups - Sooji/Semolina
3/4 Cup - Mawa/Khoya (optional)
2 Cups - Powdered Sugar
1/2 tsp - Cardamom Powder
1/2 Cup - Grated Dry Coconut/Khopra (optional)
3 tbsp - Raisins
4 tbsp - Chopped Cashewnuts
2 tbsp -Almonds
Method:
Heat clarified butter in a non stick pan  ,add semolina and roast it for 5 minutes.Add chopped nuts and roast them for 5 minutes and take them out.In the same pan break the khoya into small pieces and fry till pinkish in color.In a bowl take all these fried ingredients ,mix with powdered sugar and cardamom and keep aside.
Make 15 to 20 balls from the dough.Take one ball
roll it slightly to the size of Puri and place it  in a greased gujiya or karanji mould. Place 1 tbs of filling on one side of the mould.Close the mould. Press the edges to seal gujiya well and remove excess dough portion from mould and keep it with rest of dough.make sure gujiya/karanji is sealed well, gently open mould and take out gujiya. Repeat same for rest of dough and prepare gujiya.
 If you don't have mould then roll dough and use a circle cutter or bowl to cut dough into round shape. Place filling and close gujiya forming half moon shape, press edges with a fork to seal and make impression or with hand pinch edges and seal it.
Brush gujiyas with some  melted ghee on the both sides this is optional and place  in a preheated oven 400F and bake for 18 minutes.Enjoy when cold.If you have leftovers you can store in a airtight container,and enjoy later.