| • | Combine maida with 6 tbsp of oil utilising your fingers.
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| • | Make very soft dough and knead it lightly. Add water if needed.
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| • | Cover with a wet cloth and leave only aside.
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| • | In a frying pan, deep-fry the khoya until light brownish in color.
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| • | Add chopped up 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 little and thick chapatti from the kneaded dough.
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| • | Stuff one-half of the chapatti with the khoya mixture.
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| • | Fold and draw the edges of chapatti inward to close.
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| • | On slowly fire, deep-fry the gujia until golden brown.
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| • | Take aside utilising a sieve and drain the oil properly.
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| • | Store them in an airtight container.
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| • | Repeat the process with left over dough.
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