Prepare Homemade Mawa: Combine the ricotta cheese and ghee in a microwave-safe bowl. Microwave on high for 3-4 minutes, stirring every minute, until thickened.

Toast the Nuts: In a skillet, heat ghee over medium heat, add chopped nuts, and sauté for 3 minutes. Stir in desiccated coconut and cook for 2 more minutes.

Mix the Filling: In a bowl, combine the toasted nuts, coconut mixture, prepared ricotta, sugar, and ground cardamom. Mix well.

Assemble the Gujiya: Thaw frozen parathas for 3-5 minutes, lay them flat on a surface.

Fill the Pastry: Spread a generous amount of filling on one half of each paratha, leaving a clear edge.

Seal the Edges: Fold the paratha over the filling, press edges together to seal, and crimp with a fork.

Chill for Firmness: Place filled Gujiya Hearts in the freezer for 30 minutes.

Preheat the Oven: Set oven to 390°F (200°C) and prepare a baking tray with parchment paper.

Prepare for Baking: After chilling, unwrap Gujiya Hearts, cut into shapes if desired, and brush tops with melted butter.

Bake to Perfection: Bake in the preheated oven for 15-16 minutes until golden brown.

Garnish and Serve: Cool for a few minutes, garnish with pistachios, and serve warm.