# 500 gm - Maida (flour)
# 1 kg - Khoya
# 3 tbsp - Kismis (raisins)
# 200 gm - Almonds (cut into thin strips)
# 6 tbsp - Cooking Oil
# 200 ml - Water
# 500 gm - Sugar

Method:

# Mix 6 tbsp of oil with maida well, using fingers.
# Knead it lightly, adding water as required, into a soft dough.
# Set aside and cover with a damp cloth.
# Fry khoya in a deep-frying pan to a light brown color.
# Add sugar, almonds and raisins into the khoya and mix well.
# Fry for a few minutes.
# Let it cool.
# Roll out the kneaded dough into a thick and small chapatti.
# Fill half the chapati with the khoya mixture.
# Fold the chapati and twist the edges inwards.
# Deep-fry these gujhias to a deep golden brown color on a slow fire.
# Take them out using the sieve type ladle to drain the oil completely.
# Store for use in an airtight glass jar.
# Makes about 40 gujhias.