In a small bowl, combine the milk, sugar and boiling water.
Sprinkle yeast on top and let stand for 5 minutes, until foamy.In a free standing mixer, combine flour and salt.
Using a paddle attachment, whiz for 1 minute to combine.
Add to flour mixture and process until thoroughly combined.
Add butter and process for 3-4 minutes, until you have a soft dough, with butter incorporated.
Cover with plastic wrap and a kitchen towel and place in a warm place to rise for an hour and a half.
Meanwhile, using a coffee/spice grinder, combine all the filling ingredients until ground.
To make the sauce, combine yogurt, zest and sugar. Mix well.
Transfer the risen dough onto a well floured surface and knead for a minute or two.
Divide into 12 equal sized balls.
Press each ball into a 4 inch circle. Place a heaping teaspoon in the middle of the circle. Pull the sides around the filling to completely seal.
Using a rolling pin, roll into a 3 inch circle.
Place on a parchment lined baking sheet and cover with a kitchen towel. Leave to rise again for 20 minutes.
In a skillet, heat 2 tablespoons of the ghee.
Fry for 3-4 minutes until puffy.
Flip over and cook another 2-3 minutes, until browned.
Cook on medium-low heat, otherwise they will get too brown and the inside will still not be cooked.
Top with powdered sugar and serve with the sauce, on the side.