In a bowl take all-purpose flour (maida), clarified butter and 1⁄4 tsp salt and mix it together. Add water and knit the mixture and let it rest for 10-15 minutes.

Heat mawa in 2 tbsp clarified butter in a small pan or bowl on medium flame till it turnslight golden.

Add Desiccated coconut, chopped almonds, and Pistachio, Crushed Cardamom, 2 Tbspchopped Raisins, A pinch of Nutmeg, and sugar to fried mawa and mix thoroughly tomake the stuffing.

Roll the stuffing flat and carve out circles with the help of a cookie cutter (you can alsouse steel glass).

Place about 1 tbsp or 1.5 tbsp of the khoya filling on your hand, press it to make itconcentrate.

Place it on one side of the circle keeping the edges empty. Don’t add too much stuffingas it will be difficult to shape them and the gujiya may break in the oil.

Apply some water on the edges of the circle and seal it. Press the edges with a fork toseal properly and add some design to it.

Heat oil in a pot on medium flame and add gujiya to it to fry.

Take gujiya out once it turns light golden on the kitchen towel.