1. Roast Khoya in a pan for about 10-12 minutes at medium-high.
2. Roast till it stops sticking to the walls of the pan.
3. Once done, take it off the flame and set it aside to cool.
4. Now add coconut, powdered sugar, raisins, slivered almonds and cardamom powder to the cooled down khoya.
5. Mix until all the ingredients are fully incorporated. The mixture should feel soft when rubbed in between fingers.

1. Take sugar in a deep and heavy bottomed pan.
2. Add water and bring it to a boil.
3. Add saffron and boil for about 5-6 minutes on a low flame.
4. Keep aside and keep it warm.

1. Take Wheafree Multigrain flour in a mixing bowl, add ghee to the bowl.
2. Using your fingertips, rub the flour and ghee together.
3. Slowly add water to the flour and knead it into a soft dough.
4. Pinch out a little dough and make a ball.
5. Dust some flour on the surface then roll it flat, little thicker than a chapati.
6. Using a cutter or lid of a jar, cut the sheet into a circle of standard size.
7. Moisten the edge of the dough with water.
8. Place a tablespoon full of khoya filling in the center and seal the edges well with your fingers and then using a fork press on the edges. (You can also use a Gujia mold.)
9. Repeat the same with the rest of the dough, meanwhile heat up oil in a wok or a deep fryer.

1. Once the oil is moderately hot, check by putting a little dough in the oil, if it comes up within a few seconds, the oil is ready to use.
2. Gently slide in the gujias and deep-fry them until golden brown and crisp.
3. Once cooked, remove from oil and dip the fried gujias in the warm sugar syrup for a few seconds.
4. Coat it well. Remove from sugar syrup and set aside.
5. Top them with crushed pistachios and serve.
6. Sugar glazed Gujias are ready to be devoured!