In a large bowl, combine the flour, salt, sugar, saffron water, and ghee. Mix well. Now slowly add warm water and make a smooth dough. Cover the dough with a moist cloth and let it rest for about 20 minutes.
Grate/crumble the khoya in a saucepan. Now add the warm water, sugar, and the nutmeg powder and let it cook on medium heat. Keep stirring it continuously and let the mixture thicken (this will take about 10 minutes). Now add the raisins to it and mix well. Once the mixture starts leaving the sides of the pan, remove it from flame and let it cool down. The mixture will thicken further on cooling.
Heat the sugar, water, and rose essence (if using) in a wide pan and let it come to a boil. Let it simmer until the syrup comes to two thread consistency stage or softball stage.
Keep the syrup warm when making the sweet. It will be ideal to make the syrup when you are making the sweet pockets. Make sure that the syrup does not become too thick. If that happens add a couple of tbsps of water and simmer it.
Once the dough has rested, divide it into 20 equal portions.
Now roll each dough into a small circle and place a teaspoon of filling inside.
Fold inside from two opposite sides and then repeat the same from the 2 other sides to make a pocket. Now seal the pocket with a clove. Refer to the pictorial to help you make the pockets. Repeat the same with the rest of the dough.
Heat the oil to deep fry the pockets. Once the oil heats add 3-4 pockets into the hot oil and cook it over low to medium heat until it golden brown on all the sides.
Repeat the same with the rest of the pockets.
Drain it from the oil and add it to the warm sugar syrup. Let it soak in the sugar syrup for 4-5 minutes and make sure that the pocket is evenly coated on all the sides.
Drain it from the sugar syrup and let it cool down on a cooling rack placed over a tray. Repeat the same with all the pockets.
Let the sweet cool down for a couple of hours and then enjoy!
Once entirely cooled, store it in an airtight container. This can be refrigerated for up to a week.