| • | Combine maida with 6 tbsp of oil using your fingers.
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| • | Make soft dough and knead it lightly. Add water if needed.
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| • | Cover with a wet cloth and leave aside.
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| • | In a frying pan, deep-fry the khoya till light brown in color.
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| • | Add chopped almonds, sugar and raisins and mix well.
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| • | Fry again for few minutes. Allow the mixture to cool.
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| • | Prepare a small and thick chapati from the kneaded dough.
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| • | Stuff half of the chapati with the khoya mixture.
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| • | Fold and draw the edges of chapati inwards to close.
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| • | On slow fire, deep-fry the gujia till golden brown.
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| • | Take out using a sieve and drain the oil properly.
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| • | Store them in an airtight container.
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| • | Repeat the procedure with remaining dough. |
