Prepare the Dough: Sift plain flour into a bowl and mix in melted ghee until the mixture resembles coarse crumbs. Gradually add water until a stiff dough forms, then cover and let it rest for 30 minutes.

Make the Filling: In a pan, heat the mawa until it crumbles, then add desiccated coconut and cook for about 5 minutes until the ghee separates. Stir in the nuts, cardamom, nutmeg, and sultanas, and let cool before mixing in the sugar and saffron.

Shape the Ghughra: Roll the rested dough into small balls, then flatten each ball. Place a spoonful of the filling in the center, fold into a semi-circle, and crimp the edges tightly to seal.

Fry the Ghughra: Heat oil in a deep pan to medium heat. Fry the ghughra in batches for 6-7 minutes until golden brown, ensuring not to overcrowd the pan. Drain on paper towels.

Cool and Serve: Allow the ghughra to cool completely, then serve as is, or dust with powdered sugar or garnish with edible silver leaf.