Dry Roast Nuts. Chop it finely and keep aside. Do not chop kismish
Heat ghee in a heavy bottom pan. Add saffron and Semolina. Roast on a low flame till it turns golden in Color. Stir continuously.
Remove from the heat and allow it to cool. Add chopped nuts, castor sugar, cardamom powder, nutmeg powder. Mix well. Keep aside.
For the Dough : take a deep bowl and add APF and ghee. Mix well. Add cold milk and bind a semi soft dough.
Cover the dough with wet muslin cloth for 20 minutes.
Take a small ball from the dough and roll it into puri of 3" size.
Take 1 1/2 tsp filling and place on half of the circle. Fold the circle into semi cycle and make it like a half moon.
Now seal the edges by pressing with your fingers. Decorate the edges by twisting the dough at the edges.
Keep in a plate and cover with a muslin cloth. Repeat the process and make all the Ghughra.
Heat ghee in a frying pan. Deep fry on a slow to medium heat to get crispy Ghughra. Fry till Golden.
Drain the excess ghee and remove on absorbent paper. Allow it to cool and store in an air tight container.