3 cups all-purpose flour, 300 gm khoya, 1 tablespoon powdered green cardamom, 2 tablespoons finely chopped almonds, 1.5 cups sugar, 1/4 cup semolina, 1.5 cups ghee and 1.5 cups water.
To make a soft dough, place all-purpose flour and water in a bowl. To enhance the flavour of this age-old recipe, incorporate some ghee into the dough.
In a deep-frying pan, sauté the semolina and khoya until golden, then set aside to cool. To the cooled khoya, add sugar, soaked almonds, and green cardamom and stir well.
Create a cup-shaped opening in the Puris to hold the delicious filling. Seal the corners after stuffing the Gujiya so that the filling is secure while it's being fried.
Don't fill the Gujiyas to the full since they will burst when they fry.
Ghee should be heated on medium heat in a pan. Cook the gujiyas until they turn golden brown on all sides, then serve them with spicy pakoras and Thandai.