take a layered dough and flatten slightly.
roll slightly thick making sure it's uniform without disturbing the layers.
place a tbsp of stuffing in the centre and spread milk around the corners.
fold half, and seal by pressing gently.
now you can decorate by folding with hand, or with a pastry cutter or with a knife.
deep fry in medium hot oil. make sure to drop them gently.
stir occasionally keeping the flame on low.
fry until the karanji turns golden brown and crisp.
drain off the karanji over a kitchen towel to drain excess oil.
finally, enjoy layered karanji or gujiya recipe up to a week when stored in an airtight container.