In a bowl take both the whole wheat flour (atta), all purpose (besan) and ¼ tsp salt. you can use whole wheat flour and all purpose flour in below combinations as per your choice. overall you need 2 cups of flour + ¼ tsp salt.1 cup whole wheat flour + 1 cup all purpose flour) OR 2 cups of all purpose flour OR 2 cups of whole wheat flour. *check notes in recipe card for using amount of water for kneading the dough.2. heat 2 tbsp ghee (clarified butter) in a small pan or bowl.pour the ghee

Pour the ghee on the flours. add flour to ghee - making gujiya reciperub the ghee with the flours, with your fingertips to form a bread crumb like texture.then add ⅓ to ½ cup water in parts and begin to knead. the amount of water needed will depend on the quality and texture of flour.then add ⅓ to ½ cup water in parts and begin to knead. the amount of water needed will depend on the quality and texture of flour.knead the dough till firm.cover with a moist cloth and keep aside for 30 minutes.

Chop ⅓ cup dry fruits and keep asidemelt ½ tbsp ghee in a pan on a low flame.melt ½ tbsp ghee in a pan on a low flame.add 1 cup crumbled or grated khoya.

Stir the khoya continuously on low heat.cook the khoya till it begins to gather around itself. switch off the flame and keep the pan down. let the khoya stuffing cool down completelyadd ⅓ cup powdered sugar, chop dry fruits and ½ tsp cardamom powder. better to seive the powdered sugar if there are lumps. mixing is easier. i did not and had to break the lumps manually.

Mix everything well and keep the stuffing aside. check the taste and add more sugar if you prefer.make a medium log of each part and slice it into equal parts.roll each part in your palms to form a ball. prepare the dough balls this way and place them in the same bowl. cover with a moist kitchen towel.dust the rolling board lightly with some flour. roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter. use less flour and if possible you can avoid the flour for dusti

Place about 1 tbsp or 1.5 tbsp of the khoya filling on one side of the circle, keeping the edges empty. don’t add too much of stuffing as then it's difficult to shape them and the gujiya may break in the oil.carefully, bring together both the edges and join. gently press the edges. the edges have to be pressed well, so that the filling does not come out while frying

Carefully, bring together both the edges and join. gently press the edges. the edges have to be pressed well, so that the filling does not come out while frying.

With a gujiya/karanji cutter or small pizza cutter, trim the extra edges. when doing this method, it is very important that the gujiya is pressed & sealed well. avoid this method if you plan to fry the gujiya. if baking then this method is good. as even if the filling comes out, you don’t have to worry, as there is no mess.

The neatly trimmed gujiya pic belowhowever, it is best to make pleated design at the edges. this way the stuffing does not come out while frying and the gujiya look good too. just keep on folding and twisting the edges till the end.

However, it is best to make pleated design at the edges. this way the stuffing does not come out while frying and the gujiya look good too. just keep on folding and twisting the edges till the end.

Heat oil for deep frying in a kadai or pan. first test the temperature of oil, before frying. add a small piece of the dough in the oil. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.

Gently slid the gujiya in oil. just add a few pieces and don’t overcrowd. depending on the size of the pan/kadai, you can fry 2 to 3 gujiya at a time.

Turn them over carefully and fry the other side. deep fry them till they have become golden.

Drain on kitchen paper tissues. fry gujiya this way and once they are cooled completely, store them in an air-tight box.

Serve gujiya to your family and guests when required.