For Outer Layer/Gujiya

• 4 Cups - Plain Flour/Maida
• 1/2 Cup - Ghee (or 3/4 cup Hot Oil)
• To Knead Dough - Warm Water
• For Frying - Oil

For Filling

• 2 Cups - Unsweetened Khoya/Kova
• 2 Cups - Powdered Sugar
• 2 1/2 Cups - Grated Dry Coconut (Khopra)
• 1/2 - Green Cardamom Powder
• 1/4 Cup - Chopped Cashew nuts
• 2 tbsp – Chironji

1. For the outer layer, in a wide bowl take flour, ghee or oil and mix well to get sand like consistency. You can use hot oil too this time I tried with ghee. Add water in small quantity and make stiff dough same like we make for poori, cover with a damp cloth and keep aside until required.
2. In a wok or kadai add khoya/mawa and cook in slow flame for 4-8 minutes or until it's melts, loosen up, off flame, keep aside. (change color light brown color in a mawa). Then coconut and cashew fry in kadai 1 mintue 
3. In a bowl or large plate take all the filling ingredients and mix well to combine everything. You can adjust any ingredients more/less to suit your needs too. After making the filling, go back the dough and knead again for 4-5 mins to make it smooth.
4. To make Gujiya, divide dough to make big gooseberry size balls, take one piece and roll into thin roti/chapathi of 5' diameter or size depends on the size of your gujiya/karanji mold. The dough has ghee/oil or mooyan as we call, enough so I didn't applied oil or flour for rolling but if you need apply drops of oil or slightly dust with flour to roll dough and don't worry about the size/shape of roti/chapathi.
5. Grease gujiya or karanji mould with oil slightly and place rolled chapathi on top of it. Place 2 tbsp of filling on one side of partition.Bring another partition together and close it. Press the edges to seal gujiya well and remove excess roti portion from mould and keep it with rest of dough.
6. Press again to make sure gujiya/karanji is sealed well, gently open mould and take out gujiya. Repeat same for rest of dough and prepare gujiya (grease mould with oil after making every 2-3 pieces).
7. If you don't have mould then roll roti and use a circle cutter or bowl to cut roti into round shape. Place filling and close gujiya forming half-moon shape, press edges with a fork to seal and make impression or with hand pinch edges and seal it.
8. Heat enough oil for deep frying and drop 3-4 gujiya at time and fry in medium to slow flame until both sides golden brown, do turn 2-3 times gujiya to cook it well both sides, use slotted spoon and drain oil, keep in kitchen tissue to drain excess oil and fry rest of gujiyas/karanji.
9. Allow to cool completely before storing in air tight container.

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