• In a mixing bowl add maida and salt.
• Add melted ghee and mix it well.
• Rub it inbetween the hands also.
• If taken a fistfull of maida into our hand it should become firm.
• It is the indication for the crispyness of the outer layer.
• Add water little by little and made smooth dough.
• Knead the dough well and cover it with damp cloth.
• Allow it to rest for 10 to 15 mins.

Procedure for Stuffing:

• Chop all the dry fruits, cashew nuts, almonds and pista into a small pieces.
• Powder sugar and keep it aside.
• Heat a thick bottomed pan, add crumbled khoya.
• Cook it well so that the raw smell goes off. Approxmately 3 to 5 mins.
• Transfer the khoya into a mixing bowl and allow it to cool completely.
• Again heat the same pan roast dry coconut and keep it aside.
• I did not use dry coconut.
• Once the khoya cooled completely add chopped dry fruits.
• If using coconut add fried coconut also, add cardamom powder.
• Add powdered sugar and mix it well.
• Stuffing is ready.
• Follow below instructions for making gujiya

Procedure for making Gujiya:

• Knead the dough again.
• Make small roundles of equal size.
• Roll each roundle into a thin poori using rolling pin.
• Place small portion of the stuffing on one side.
• Lightly moisture the edges of the poori.
• Wrap the stuffing by folding the poori. (to get half circle shape)
• Gently press the edges to seal it tightly.
• Mark it with a fork to give a shape like gujiya.
• If using gujiya mould, do the same by placing the rolled poori in the mould.
• Make all the gujiyas like this and place them in a plate.
• Cover them until we fry them in hot oil.
• Heat oil in a deep and thick bottom pan.
• Check the heat of the oil by dropping a small portion of the dough into it.
• It should float up slowly, then the oil is suffieciently hot.
• Slowly drop each gujiya into the hot oil.
• Drop 3 or 4 at a time.
• If over crowded they won't get fried properly.
• Fry them on a low flame until the gujiya turn into golden yellow.
• Fry them only and only on a low flame, otherwise they will turn crisp.
• Stir them ocassionally.
• Once done transfer the fried gujiya onto a kitchen tissue.
• Repeat the same with all the gujiyas.
• If stored in an air tight container, they can be enjoyed for 4 to 5 days.
• Enjoy Gujiya on any festival with family and friends.