Take a bowl, add all purpose flour and water to make a soft dough. To accentuate the taste of this traditional recipe, add some ghee or clarified butter into the dough.
To make the dough soft, knead well by sprinkling some water. Once the dough attains the perfect consistency, keep it aside for an hour.
In the meantime, take a deep-fry pan then saute khoya and semolina till it turns golden and keep it aside to cool.
Take off the heat and when it cools, mix in the sugar, cardamom, raisins, dessicated coconut and almonds.
Divide the dough into two parts. Make a medium-sized dough trail log. Divide it in small portions.
Roll each part in your palms to form a ball. Prepare all the dough balls this way and place them in the same bowl.Cover with a moist kitchen towel.
Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter. Use a pastry brush to apply water all over the circumference edge for better seal.
Place about 1 to 1.5 tablespoons of the the prepared khoya filling on one side of the circle, keeping the edges empty. Fold the other half over and press the edges together to seal.
Make all the gujiyas in this way. Heat oil in a kadahi. To check if the oil is hot enough put a piece of dough in it. If it comes up at once, add as many gujiyas as fit in comfortably.
Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.
Fry the rest, increasing the heat for a few seconds before adding the next lot.
Can be eaten hot or at room temperature and can be stored in air-tight containers.