Knead the flour with the ghee to make a stiff dough. as for puris. Cover with a wet cloth and set aside.
Break the khoya into pieces and roast on a low fire till it turns light brown. Next, powder the cardamoms and wash and clean the chironji. Blanch and cut almonds, and add all three to the roasted khoya. When it cools, add sugar.
Take a lemon-sized ball of flour and form into a puri. Put a tablespoon of the khoya mixture in the middle of the puri, fold over and press the edges together. Cut with a serrated knife. This is a gujiya.
Prepare gujiyas with all the flour, and fry in a kadai till light brown on both sides. Remove and serve. (Semolina may be used instead of khoya, and poppy seeds instead of almonds, in this recipe.)