There are many types of laddu throughout India. Each region has their own variety and speciality. In Gujarat, generally, these laddus are eaten on kite flying day. The same recipe can be made as little bars called “Chikki”

• Clean and roast sesame seeds in a wide saucepan for about 5 min on medium heat. You can frying pan as well but as they roast, sesame seeds jump so if it’s a deeper frying pan or saucepan, there is a little less mess.
• Once they turn slightly darker in the colour and you get an aroma, turn the heat off and take them out on a plate.
• In the same pan, take ghee and let it heat for 30 seconds to 1 minute.
• Now add small pieces of jaggary, and let the jaggary melt till it’s bubbling.
• Lower the heat.
• Now add roasted sesame seeds and mix well in bubbling jaggary.
• Once all sesame seeds are mixed well, take it off the heat.
• If you are making laddu, you need to handle the mixture while it’s still quite warm. Take a small amount of the mixture in a hand and roll it between two palms to make a round ball.
• To make chikki, empty this mixture into a silicon tray/ mat or a well-buttered metal /glass dish. If you use a silicon mat, take a baking sheet and cover the mixture. Now by using a rolling pin, roll out the mixture like nan/chappati. You can choose the thickness of your desire. Let it cool down for about 2-3 minutes and using a knife, cut this rolled mixture into small squares or diamond shapes. Let it cook down for about 10-15 minutes.
• Once the mixture has cool down, you can snap at pre-cut shapes.