Chilled Coconuts And Pumpkin Seeds Laddu

My version of Laddu is chilled, buttery, crispy, crunchy and sweet. I added coconut flakes and pumpkin seeds to my Laddu and chilled since I found out the taste is better when they are chilled. Also unlike traditional laddu, I made like laddu bar to make them easier and faster.

photo of Chilled Coconuts and Pumpkin Seeds Laddu
1 and 1/2 cups Chickpea flour
7 tablespoons Ghee (melted), divided
1/2 cups Granulated Sugar
1/8 teaspoon Salt
1/4 cup Pumpkin seeds, roasted
1/2 cup Unsweetened coconut flakes, lightly roasted
Line bottom and sides of a 9-by-5-by-3-inch loaf pan with parchment paper with extra hanging over the edges.
In a non-stick skillet (11-12-inch), put 6 tablespoons of melted ghee and chickpea flour. Stir to combine. Turn on the heat to medium and cook stirring constantly until golden browned and savory flavor brings out (5-6 minutes). Turn off the heat, remove the skillet from the heat and let cool to room temperature.
Add granulated sugar, salt and pumpkin seeds to the skillet. Mix to combine. Put the mixture into the prepared loaf pan. Press the top very hard with your hands.
Spread 1 tablespoon of melted ghee over the top and sprinkle with coconut flakes evenly. Cover the top of the pan with plastic wrap and refrigerate until chilled and firm (at least 1 hour).
When the laddu has set, take the pan out of the refrigerator. Remove the laddu from the pan lifting the overhanging parchment paper and cut the laddu into 10 equal pieces or your desired size.
If you prefer sweeter taste, use sweetened coconut flakes. I roasted coconut flakes lightly to remain nice white color to make them look brighter but you can roast them until golden brown if you prefer.