500 gms maida (flour)
1kg khoya
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water

500 gm Sugar

Mix the six tablespoons of oil with the maida. Using fingers, mix
well so that the mixture takes the form of breadcrumbs and binds
to a certain extent. Now add some water and knead lightly. Keep
adding water as required and knead into a soft dough. Set aside
and cover with a damp cloth. Put the khoya in a deep-frying pan
and fry to a light brown colour. Add sugar into the khoya and mix
well. Add almonds and kismis. Fry for a few minutes and remove
from the fire. Let it cool, roll out the kneaded dough into a
chapati, thicker and smaller than a normal chapati. Fill half the
chapati with the khoya mixture, fold the chapati and seal the
round, twisting the edges inwards. Take care that the filling
does not ooze out. Deep fry these gujjias, a few at a time, till
they are a deep golden brown. Fry on a slow fire. When done, take
them out with a sieve type ladle, draining the oil completely.
Let them drain further on a spread out newspaper, till all the
grease is soaked up. Store for use in an airtight glass jar.