Take a rava in a mixing bowl. Add hot oil and pinch salt. Mix well. Add milk and make a firm dough. Cover and keep it aside at least 30 minutes.

Heat the grated coconut in a pan. Dry roast it and keep aside. In a same pan add khoya and roast it well. Add powder sugar mix and stir it well. Then add roasted coconut stir continuously till it becomes thick.

Switch off the gas. Let it cool down completely.

Meanwhile take rava dough. Knead it well. Add little milk if required. Divide the dough into equal size portion.

Take a small portion and roll it into chapati. Apply cornflour and ghee mixture to the chapati. Wrap the chapati and cut it into small pieces.

Now take this piece and roll it into small size puri. Now place 1 or 1.5 tbs of khoya filling on one side of circle.

Carefully bring together both the edges and join. Gently press the edges. With the help of cutter trim the extra edges.

Prepare the remaining karangi or gujiya this way and cover it with the moist cloth.

Heat the ghee in a pan on low flame. Ghee should be medium hot. Deep fry the karangi in a pan till it becomes golden on both side.

Drain on tissue paper. Let it cool down completely and store it in air tight container.