Place flour in a large bowl. Add ghee. Using your fingertips, rub ghee into the flour until it resemble breadcrumbs. Add water little by little and make dough. Cover with a clean damp towel or cling wrap. Set aside for 15 minutes.

Place cream cheese, sugar, cardamom and rose essence in a large bowl. Using a hand held mixer, beat until combined. Store in the refrigerator until ready to use.

Make small balls out of the dough. Roll out into small discs. Use a cookie cutter to create perfect circles. Fill the discs with cheesecake mixture. Seal the edges. Pinch and fold to create the beautiful pattern. (Please refer to the video). Alternatively, you can use gujiya moulds to seal the edges. Set aside.

Meanwhile, heat oil in large pan over medium-high heat. Add gujiyas and deep fry until golden. Do not overcrowd the pan. Fry in batches, if necessary.

(To bake these gujiyas, place them on a lined baking tray and bake at 200C or 350F for about 15 minutes)

Drizzle gujiyas with chocolate drizzle if you like. Garnish with chopped pistachios.