For the dough, mix maida, salt and ghee in a bowl. Add warm water little by little to make a smooth dough. Cover with a wet towel and set aside for 30 minutes.

Fry the khoya  in low heat until it turns light brown. When it becomes warm, add sugar, coconut, almonds, raisins, cardamom powder and mix well.

For the sealant, take maida and water in a bowl and mix to form a paste.

Divide the dough into 10 equal portions. Roll out one ball into a thin circle. To make a perfect circle, use a round cookie cutter or small bowl.

Place a heaping teaspoon of the khoya filling on one half of the circle, then apply the sealant on the edges of the circle.

Bring the other half of the circle, fold it and press the edges. Using a fork, press the edges to seal completely.

Prepare the remaining gujiyas and keep them covered until frying. Once all gujiyas are done, heat oil to deep fry.

Fry the gujiiyas in batches of two-three on medium heat until golden. Drain them on a paper towel.