Prepare the tray by adding just oil/ghee or parchment paper.

Add sugar and water in a sauce pan (Pic 2).

Boil in medium flame until the sugar dissolves (Pic 3).

When the syrup changes to clear texture (Pic 3) do start checking for the consistency.

Check what happens with imperfect sugar consistency in "Variations & Tips" section.

To check the consistency, hold a drop of syrup and stretch in between your fingers.

If it stretches well like shown in video at or Picture 4 above do stop boiling the syrup.

If it breaks while stretching then continue boiling the syrup for couple of seconds and do keep checking the consistency often.

Once the syrup is done keep aside.

Dry roast the ragi flour in a pan for 5-7 minutes in low flame or until raw smell disappears (Pic 5).

Add 2 tbsp ghee to the dry roasted ragi flour (Pic 6) and keep roasting in low flame for 5 more minutes (Pic 7).

By this time prepared syrup will be not so hot, so boil less than a minute to rolling boil and pour over the roasted ragi flour (Pic 8).

As I mentioned earlier and in video I added the syrup in three batches , either you can pour in a single stretch or in batches to limit sugar as desired.

Mix the syrup well with the flour quickly and switch off the flame.

Add the cocoa powder (check "variations & tips" section), remaining ghee (Pic 9) and now the mixture looks glossy (Pic 10).

Check perfect burfi texture in Picture 11 above.

It dries out soon so immediately drop them in the prepared pan and press the top evenly (Pic 12).

Let it cool in room temperature and once cooled remove from the tray / parchment paper (Pic 13).

Then cut it in to 6 squares (Pic 14 & 15), by this time outer layer is crisp and it turns soft the next day.

Store it in air tight container for later use.

I used a 6 inch length and 4 inch wide tray so each piece is 2X2 in squares (Pic 16).