Measure 2 to 3 tablespoons ghee, 100 g mawa, 30 g sugar, 20 g semolina, 20 g desiccated coconut, and 30 g assorted nuts.

Heat the 2 to 3 tablespoons ghee in a frying pan over medium-low heat.

Crumble the 100 g mawa into the warm ghee, then stir in the 30 g sugar.

Cook the mawa mixture over medium-low heat, stirring continuously, until it is toasty and golden brown.

Add the 20 g semolina and 20 g desiccated coconut to the golden mawa mixture.

Stir in the 30 g assorted nuts, then cook on low heat for 4 to 5 minutes.

Remove the filling from the heat and transfer it to a mixing bowl.

Let the filling cool until it is safe to handle and no longer steaming.

Press the cooled gujiya filling evenly into 1 tart shell set in a tart pan.

Garnish the tart with chopped nuts and 1 sheet edible silver leaf before serving.