For the dough
Mix melted ghee with all-purpose flour and rub with your palms.
Knead a soft dough using water.
Cover and keep aside.

For the filling
Break the khoya into small pieces and fry till pinkish in color.
Let it cool and then add grated coconut, chironji, raisins, caster sugar and cardamom powder.
Mix well.

For sealant
Mix maida and water in a bowl.

To make gujiya
Knead the dough for a minute.
Divide it into 40 pieces.

Roll each piece into a 4 inch disc.
Keep the rolled discs in a plate covered with damp cloth.

While rolling the dough, keep the remaining dough covered.
Keep the rolled disc in the gujiya mould and fill it with 1 and ½ teaspoon of filling.

Apply the sealant on the borders and press the mould.
Remove the extra dough from around.

Remove the gujiya from the mould and store in a plate covered with damp cloth.
Make all the gujiyas in the same way.

Heat ghee in a heavy bottom pan.

Deep fry the gujiyas on medium low flame till lightly browned.
Let the gujiyas cool before storing them in a airtight container.

Serve and enjoyyy!!!