Sieve the maida and add melted ghee. Rub well to combine, then add enough water to make a dough that is neither too hard nor too soft. Knead for 4–5 minutes, cover, and rest for 20–30 minutes.

Heat the khoya until smooth. Transfer it to a bowl, add the remaining filling ingredients, and mix well with your hands. Set aside.

Take lemon-sized portions of dough and roll each into a thick 3-inch chapatti. Place it in a greased gujiya mould, add some filling to one side, wet the edges with water, and close the mould firmly. Remove any excess dough.

Preheat the Oxy Fryer for 5 minutes. Arrange the gujiya in the fry basket and cook at 160°C for 20 minutes, then increase the temperature to 180°C and cook for another 10–15 minutes. Serve hot or cold.