In a bowl rub together refined flour, desi ghee and pinch of salt till it becomes crumbly. Now pour in about ¾ cup of water and make into stiff dough. Allow it to rest for 10 minutes. In the mean time heat a pan and add the khoya, fennel seeds, cardamom powder, chopped pistachio and chopped apricots. Cook on low heat for approx 3-4 minutes so that khoya melts and mixes with the ingredients. Turn off the heat, add rose water & Kewra water and remove to a plate and cool completely.
Now take the dough and divide into two. Roll out both separately, 2mm thin. Cut into 1 ½ inch x 1 ½ squares out of the entire dough. Place khoya stuffing in the center of the square. Apply water on the edges of the dough and cover with another square on top. Press sides using a fork to shape it into a ravioli. Repeat till all the dough and stuffing is used.
Heat an oven to 180c. Place the ravioli samosa on to a grill and bake till golden brown, approx. 15 mins. Remove and dust the samosa with icing sugar, serve hot or cold