For the cover:

• 1-cup plain all purpose flour (maida)
• 1 tbs. ghee (clarified butter)
• Water to knead

For the filling:

• ½ cup khoya
• 1 tsp poppy seeds (khuskhus)
• 1 tsp cardamom powder
• 1 tsp crushed almond
• ¼ cup fine sugar
• 3 tbsp raisins
• ½ cup coconut flakes, fine
• 1 tbsp chirongee

For the cover:

• Mix the flour and Ghee (clarified butter) well.
• Add enough water to make soft pliable dough. Keep aside.
• cover the dough with 

For the filling:

• Roast khoya to a light pink by stirring continuously on the low heat. Cool and break in fine crumbs with fingers.
• Now roast coconut flakes lightly. Cool Mix all other ingredients. Check for sweetness.
• Now mix all the ingredients in khoya

Make Gujhia:

• Make small-small round of dough, not too thin, not too thick.
• Place 1 tsp. filling in one half of round. Fold over the other half, sealing in the mixture.
• Seal edges by twisting or pressing together. Make all in the same way.
• Dry on clean cloth for 30minutes. Deep fry in hot vegetable oil on low flame till light brown on both sides.
• Drain and cool completely before storing