Heat ghee in a kadai - add millet flour to it.
Roast in low flame for 5 mins, transfer to a plate and cool down then add coco powder to it.
Mix well or sieve it well,set aside.In the same pan add sugar.I used brown sugar here.
Add water to it let it boil in medium flame.
When it starts to thicken and bubble up well, check for single thread consistency.When a thin string consistency is reached immediately add the flour cocoa mixture.
Mix well , act quickly keep stirring to avoid lumps.In 2 mins the batter will become thick, add ghee at this stage.The mixture will be thickish like idli batter consistency.
Mix well and switch off.Immediately transfer to ghee greased tray.
Sprinkle chopped nuts on it.Slightly press it.Leave it to set for 10 mins then mark pieces with a knife then carefully separate the pieces and store.Ofcourse few to enjoy instantly then store :)
Keeps well in room temperature itself for about a week.