Wash the sama rice and soak for 10 mins. Add twice the amount of water and pressure cook for 2 to 3 whistles or until cooked.
Once the pressure falls down, when the rice can be handled, add salt and red chili powder and mix to a paste.
Mix the cashews, raisins, khoya, and almonds together.
Spread a wet cloth on a flat plate and take a lemon size of the sama rice paste, and pat it down on the wet cloth to a flat disc of 2.5 - 3 inches.
Place a tsp of nuts stuffing on it. Now take the cloth from one side and made sure to cover the nuts with the rice disc.
Make sure to seal the sides properly to ensure the stuffing doesn’t come out. Shape it as a gujiya and continue with the rest until you have enough to deep fry.
Heat oil in a Kadai, when hot gently slide the gujiyas. Cook on all sides.
Have a huge bowl of water side by and drop the fried gujiyas into it.
Let it sit for 10 mins, squeeze out excess water and place on a serving plate.
Whisk the curds to a smooth texture with salt, red chili to taste.
Now pour the curds over the placed gujiyas, then drizzle green chutney, imli chutney.
Next, sprinkle some red chili powder, chat powder, and cumin powder.
Serve right away.