Ingredients:
For the Dough:
2 cups refined flour
1/4 cup ghee
cold water to mix

For the Filling:
100 gm khoya
1/2 cup sugar
1/2 tsp powdered green cardamom
1 tbsp finely chopped almonds
Ghee for deep frying

Method:
1. Rub ghee into the flour and knead into a stiff dough with water.
2. Leave to rest for at least half an hour.
3. For the filling, sauté the khoya over medium heat till it looks slightly fried.
4. Take off the heat and when cool, mix in the sugar, cardamom and almonds.
5. Shape the filling into ovals. Make balls of the dough and roll out into thick rounds.
6. Take a round, wet the edges with water and place a piece of filling over one half.
7. Fold the other half over and press the edges together to seal.
8. Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edge. Make all the gunjiyas in this way.
9. Heat the ghee in a kadai. To check if the ghee is hot enough put a piece of dough in it. If it comes up at once, add as many gunjiyas as fit in comfortably. Turn them over and lower the heat to medium.
10. Fry till golden brown on all sides. Lift out and leave to drain on an absorbent paper.
11. Fry the rest, increasing the heat for a few seconds before adding the next lot.