1. Cook the Khoya on low flame with 2 tbsp ghee until it becomes slightly pinkish in color, and ghee separates on the sides.
2. Bring the water to boil in a pot, add the sugar, and dissolve till it reaches 3-thread consistency.
3. Dissolve the cocoa powder and milk powder in 4 tbsp warm milk, then add this to the sugar syrup.
4. Now pour the sugar mixture over the cooked khoya.
5. Transfer the whole thing to a greased pan or baking sheet, about 2 inches thick.
6. Spread evenly with a spatula, then cover with silver paper if desired.
7. Allow to cool and set for about 5 minutes.
8. Now make cuts in the burfi using a flat knife, then cover with cellophane paper and refrigerate for an hour.
9. Cut into diamond shapes, store in air-tight container, and keep refrigerated. This can be used for about 1 week.

Recipe Courtesy of Mansi @ Fun and Food Blog