Preheat oven to 180 degree C.

Powder rock sugar and set aside.

Take ragi flour in a dry pan and roast it on low heat for 5 to 6 mins till the raw smell leaves from it.

Take all ingredients in a bowl and knead to a dough. Add milk if needed.

Now roll this between two sheets of plastic wrap.

Trim of the egdes and cut into squares.

Remove it carefully using a spatula and place on a foil lined baking sheet.

Bake it for 15 to 18 mins till golden. It will be soft when you take from oven, it will harden as it cools down.

Let it cool completely. Store it in an air tight container for many weeks.