Mix whole wheat flour, salt and ghee. Rub between palms until crumbly. Gradually add warm milk and knead into a firm dough. Cover and rest for 20 minutes.
Dry roast sooji until golden, then add coconut, nuts and seeds. Mix well.
Remove from heat, mix in grated jaggery, raisins and cardamom powder. Let it cool completely.
Divide dough into small balls. Roll each into a thin circle (like a puri).
Place a spoonful of filling in the center, fold into a half-moon shape, and seal edges using milk. Use a fork or pinch to make decorative edges.
Preheat the oven to 180°C (350°F). Arrange gujiyas on a lined tray, brush with ghee, and bake for 20-25 minutes until golden brown.
Let them cool slightly before serving. Store in an airtight container for up to a week!