In a bowl add all purpose flour, rice flour, salt and 4tbsp oil. Mix it.

Add water and mix it, add little water at a time. Make stiff dough (stiffer than roti dough). Dough is ready. Cover and leave it for 10 minutes.

Heat a pan on medium flame. Add chena and cook it for a minute on low- medium flame.

Add sugar and cook it for 5-7 minutes on medium-low flame.

Add desiccated coconut and mix it. Also add chopped dry fruits and cardomom powder and mix it. Cook it for 2 minutes on low-medium flame.

Turn off the flame and let it cool down completely.

Take a small portion of dough. Apply some oil. Roll it into poori shape.

Place one portion of the stuffing on one half of the poori, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.

Heat sufficient oil in a non-stick kadai; gently slide in a few gujiya at a time, and deep-fry for five to six minutes or till golden brown.

Drain on absorbent paper and store in an airtight container when completely cold.

Enjoy 😊