Make a coarse powder of the Sugar.

Dry roast the Semolina and keep it aside.

Now take crumbled Khoya in a pan and start cooking it over the very low flame for 5-7 minutes along with ⅔ of the Sugar powder and roasted semolina.

Add powdered Cardamom and mix thoroughly once the Khowa properly cooked and tight.

Switch the flame off.

Wait till the Khoya can be handled to give shape using the hand.

Add remaining ⅓ Sugar powder and knead the Khoya.

Add little Ghee to complete the dough.

Ghee will help the dough to not to stick on the hands.

Take a small portion of the Khoya mix and give it a shape of Ring.

To do that you have to make a cylindrical shape with the dough and then have to join both the loose end to give the ring-shape.

Refer to the pictures for the shape of Gujia.

Once all the Gujiya are prepared to place those over a plate and wait till the Gujia tighten naturally.

Serve it then and there or fridge it for future consumption.