Take the maida in a mixing bowl and add the ghee.

Rub with hands to incorporate the ghee into the maida. It should resemble breadcrumbs. When held together in a fist the maida should retain its shape.

Doing this ensures a crispy covering.

Add enough water to kneed the maida into a soft dough.

To prepare the stuffing- In a mixing bowl take the milk cake and crumble it.

Add the roasted rawa, shredded coconut, sugar, elaichi powder and raisins.

Mix well.

Tada! The stuffing is ready.

To prepare the gujiya- Make ten equal sized balls of the dough.

Roll each ball into a thin circle. You should get an, approximately, 3 inch disk.

Place one heaped teaspoon of the stuffing in the centre of the disk.

Fold in half and seal the edges using a gujiya mould.

(as you can see in the picture, my gujiyas are not made in the mould. I use the method used by mother, taught to her by my grandmother. It is a design made by hand and something I always associate with the gujiya)

Choice is all yours.