Heat the clarified butter in a broad pan on medium heat.
Add Khoya and cook till it become light brown. Turn off the gas and add powdered sugar and mix well and quickly transfer it to a plate. Set aside to cool.
Add green cardamom powder, chopped almonds, Cashewnuts and raisin and mix together.
Prepare the dough
In a big bowl add refined flour, clarified butter and milk and rub it into flour. It will be texture like breadcrumb.
Adding little cold water at a time (don’t add more water at once. If you add more water at once then the flour will become too sticky to handle) and into stiff and smooth dough.
Cover with wet muslin cloth and set aside 10 – 15 minutes.
After fifteen minutes, divided the dough into equal portions and make each portion into small size dough balls.
Lightly dust the rolling board with dry flour.
Now roll out each ball into a small puri.
Spread a tbsp of the staffing in the center and carefully fold one half of the puri. Now with the help of water close the side (It should look like a half moon).
Heat sufficient oil in a deep frying wok or pan. Slowly drop gujiyas into the oil and fry them on medium heat till golden brown. Tunr them carefully to cook the other side as well.
Take out the fried gujiyas onto an absorbent paper or tissue paper.