For the gujjiya pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs.

Add one-fourth cup and one tablespoon of cold water and knead into a stiff dough.

Cover with a piece of damp muslin and set aside for fifteen minutes.

For the filling, heat a non-stick pan. add the khoya and sauté for three minutes and add roasted semolina and stir for 2 minutes till it is lightly brown in color and Set aside to cool.

Add the almonds, raisins, and Nutella and mix well.

Divide the dough into twelve equal portions and shape into balls and roll out each ball into a round puri.

Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal.

Pinch the edges with a fork to make a design. You can also use a mold to do this.

Pre-heat oven at 160 C for 10 minutes and then place all the gujjiyas on the baking tray leaving some space in between.

Brush little ghee on top of the gujjiyas if you wish to and bake for 15 -20 minutes on top and bottom heat.