Heat a non-stick saucepan and add prepared Gujiya filling with 1/4 cup of milk. Mix until everything is well blended. The mixture should be moist and if the mixture looks dry add few tbsp of more milk. Take out the prepared mixture in a bowl and keep aside.
Mix maida, ghee in a mixing bowl. Rub well till all maida is coated with ghee. Add a little water at a time and form a stiff dough.

It needs to be stiffer than Chapati dough. Rub a little Oil/Ghee on the dough ball, cover and allow to rest for an hour.
For Sealing: Mix maida with water and make a smooth paste.

For Making Gujiya:

Again knead a dough for a minute.
Divide dough into small balls.
Apply a little oil on the rolling surface and then take one ball. Roll it into round shape. It should not be too thin or too thick. Cover the other dough balls to prevent from drying.

Place rolled round shape dough on Gujiya mold and put 2 tbsp of prepared stuffing and seal with little Maida Water mixture. Press the mold tightly. Remove the excess dough.
Make all of them and keep them covered with a kitchen towel to prevent it from drying out.

Now put oil in a deep pan and fry these Gujiyas on the medium-low flame until they are roasted from both the sides.
Allow to cool down and store in an airtight container.

Tips:

For perfect Gujiya dough, flour and ghee proportion should be right that is called “Moyan”. To check, if you try making a ball in your hand, it binds.
Oil should be the right temperature. Check by dropping a small piece of dough, if it comes on top steadily that means it's ready.
Don’t overstuff Gujiyas otherwise, it will break up while frying.

Stick the edges well with Maida Water mixture.
If Gujiyas splatter or breaks while frying. Keep them aside and fry in the end after frying all Gujiyas. Seal them with extra dough before frying.
Make Gujiya dough in a Food Processor as it kneads it to perfection.