Sieve the flour and add the oil , rub the flour and oil very nicely between the palms so that no lumps are there.
Now add the lukewarm water very slowly and knead soft dough. The dough should not be hard.
Cover the dough with a damp cotton cloth and keep aside for 20 minutes.
In a pan take the khoya and keep on low flame , stir continuously until the khoya becomes light golden in colour ( do not over cook the khoya to a brown colour )
Now transfer the khoya to a plate and let it cool down to room temperature.
Now add the sugar powder and cashew, almond, and green cardamom powder. Mix all the ingredients properly.
Now make small balls of the dough and roll one ball into a chapatti. The chapatti should not be very thin.
In a bowl take the 1tb sp maida and add 2 tb sp water to make a thin paste for sealing the edges of gujia.
Now take the chapatti on your left palm ( keep fingers in a little curved position ), apply the maida paste all round on the edges with a finger of right hand , now put approx 1 tea sp of the khoya mixture in the centre of the chapatti and close the edges by giving shape of a semi circle.
Now fold the edges with the fingers in the design of one’s liking.
Make all the gujias similarly, but keep all the gujias covered with a damp cotton cloth and the dough too.
Now take oil in a kadahi and let the oil become medium hot , now put gijias one by one , fry 4-5 gujias at a time not more , else they will open in the oil and filling will come out.
Fry on low flame from both the sides until golden brown.