For making khoya/khoa/mawa:

1. This is nothing but evaporating whole or full fat milk until it is crumbly while continuously stirring it. It is a tedious process and you can always get khoya from a store, however we always prefer to prepare it ourselves at home.
2. Take 1L of whole or full-fat milk in a heavy bottomed wide top container. The wide top helps milk evaporate faster. Let the milk simmer on medium heat on a stovetop for around 2.5 hours, stirring as often as possible.
3. Stirring is necessary as the milk might start sticking to the bottom of your container otherwise causing it to burn. 
4. Once the mixture is crumbly and completely dry, transfer it to a large bowl and let it cool. Again transfer it to the stove top in a vessel and let it fry on medium heat while continuously stirring it for about 1 minute. This will help it not stick together and form lumps. 
5. Remove from the heat.

For making the sweet filling:

1. To the homemade or store-bought khoya (khoa) add the demerara sugar (bura), calumpang seeds (chironji/charoli), melon seeds (minge) and the dessicated coconut (nariyal kus/gola kus).
2. Mix well using a spoon or your hands to combine. Set aside.

For the pastry dough:

1. In a large bowl, add the flour, salt and oil. Mix together until the mixture is crumbly.
2. Now start adding water around 2 teaspoons at a time and knead using your hands. You should have a soft and smooth dough which will not be too sticky or wet.
3. Add more water than mentioned if you require. Cover the dough with a damp kitchen cloth to prevent it from drying and set aside.

For making the sticky gum:

1. In a very small bowl, add 2 teaspoons of flour and around ½ teaspoon of water.
2. Mix using your finger or a spoon. You should have a thick paste which has the consistency of a gum. Set aside. 

For assembling:

1. Take about half inch in diameter balls of the dough.
2. Using a rolling pin, putting pressure only on the edges, roll them upto 2.5″ diameter. 
3. Hold the gujiya mould in your hand, opened. Transfer the rolled dough to the gujiya mould. Coat the dough along the edges of the mould using the sticky gum. Your can either use a brush or your finger for doing this.
4. Add 2 tablespoons of mixture on top of the dough in the center, make sure it doesn’t touch the gum lining. You can slightly close your mould for doing this. 
5. Close the mould and apply pressure on the edges of the mould forcing the gujiya to be sealed. Peel off any extra dough that might be outside the mould. You can reuse this dough for another gujiya.
6. Lastly, open the mould and you should have your gujiya shaped properly. Set aside and cover with another damp cloth.
7. Once all the gujiyas are ready, let them sit for about 15-20 minutes covered with the damp cloth before you fry them.
8. Heat 2 cups oil in a heavy bottomed wide mouthed saucepan until you see some steam coming out of it.
9. Slowly slide some gujiyas, one at a time into the pan and let them fry around 4-5 together, flipping them when golden brown on one side.
10. Remove them on a kitchen towel so that the extra oil gets absorbed. Repeat until all of them are fried.
11. Serve hot or at room temperature. Enjoy!
12. Store gujiya at room temperature in an airtight container for upto a week.