Part 1: Make pastry dough

In a bowl, take 1 cup whole wheat flour, 1 cup all-purpose flour, and ¼ tsp salt. Heat 2 tbsp ghee in a small pan or bowl until it melts and pour it on the flour mix.

First mix with a spoon. Then rub and mix ghee with the mixture using your fingertips to form a texture like bread crumbs.

Add ⅓ to ½ cup water in parts and begin to knead. The amount of water needed will depend on the quality and texture of the flour.

Knead the dough until it is firm and tight. Cover it with a moist kitchen napkin and set aside for 30 minutes.

Part 2: Make stuffing

Chop 10 cashews, 10 almonds, 10 pistachios, and ½ tbsp raisins. Set aside. Melt ½ tbsp ghee in a pan on low heat.

Add 1 cup crumbled or grated khoya and stir the khoya continuously on low heat.

Cook the khoya until it begins to gather around itself. Switch off the heat and place the pan on the kitchen countertop.

Let the khoya stuffing cool completely at room temperature.

Add ⅓ cup Monkfruit Lakanto Classic Sweetener, chopped nuts, raisins, and ½ tsp cardamom powder.

Mix everything well and keep the stuffing aside. Check the taste and add more Monkfruit Lakanto Classic Sweetener if you prefer.

Part 3: Assemble

Divide the dough into two parts. Make a medium-sized log of each part and slice or portion it into equal parts.

Roll each part using 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.

Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter.

With your fingertip or a pastry brush, apply water all over the circumference edge. Place about 1 to 1.5 tbsp of the prepared khoya filling on one side of the circle, keeping the edges empty. 

Part 4: Bake

Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit). Brush oil or melted ghee on the gujiyas evenly all over.

Place them on a baking tray.

Bake the gujiyas for 20 to 30 minutes at 200 degrees Celsius (390 degrees Fahrenheit) until they are golden.

Once cooled, store the baked gujiyas in an air-tight jar or box.

You can fry your gujiyas too.