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