While in northern India, especially in Bihar and Uttar Pradesh, it is 'Layiya Patti', in Sindhi regions of India, it is called 'Layee or Lai' and in Bangladesh, it is known to be 'Gur Badam'. Here is ...

This delightful chikki is prepared with rajgira (amaranth) seeds that are roasted and then combined in a jaggery syrup along with nuts. It's perfect to enjoy during winter and for Lohri celebrations.