For the pastry shell, sieve flour, baking powder and salt in a plate.
Add ghee (2 tablespoon) in that mixture and make a dough just like poori (add water as required).
Allow to rest the dough by covering with a damp cloth for half an hour.
Divide the dough into equal lemon size balls.
Roll each ball like poori and put coconut stuffing in the middle and close it such away it should be half circle or crescent in shape.
Seal the edges properly and using a fork secure the sealed edges by making imprints of fork.
Do step 5 & 6 for remaining balls.
Preheat your oven at 200 degree C for 5 minutes and grease a baking tray with ghee.
Keep the Gujiyas in the baking tray and brush the both sides with ghee.
Now bake them at 200 degree C for 18-20 minutes.
Take them out from the oven and allow to cool it.
After cooling, store them in airtight container.