1. Blend together flour, sugar, salt and clarified butter in a bowl with your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps.
2. Drizzle 2 tbsp of ice water evenly over mixture and gently stir with a fork (or pulse in food processor) until incorporated.
3. Squeeze a small handful: If it doesn’t hold together, add more ice water, 1/2 tbsp at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
4. Turn out dough onto a lightly floured surface with the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

To make gujiya:

1. Knead the dough for a minute. Roll out into a circle onto a lightly floured surface 1/8 inch in thickness. Using a pastry cutter or knife cut 3-inch discs.
2. While filing individual guijyas, keep the remaining dough covered with a damp paper towel.
3. Place a dough disc on your hand and spoon about 1½ tablespoon of the filling in the middle. Using the dominant hand fold the two edges together pinching the seams making a half-moon shape. Crimp together forming small pleats to seal completely. Or use the back of a fork press firmly on the edges.
4. Heat oil to 325 degrees. Gently add gujiyas to the oil, turning a few times in between until golden brown and crispy from all sides, use the slotted spoon to remove it.
5. Place on a wire rack or paper towel-lined plate and let it cool completely before serving.