These Lasan Ladu are served for breakfast in Bhuj, Gujarat in the winter. It is usually served with yogurt or bhurta. One ladu would keep a farmer going until lunchtime.Healthy eating can also be somewhat of a luxury in the wintertime. This is a very old recipe from Gujarat.
Bajra ka ladoo a very rustic and simple dish that is specially made during winters, because all ingredients that are ‘hot’ for the body. The main two ingredients are green garlic which is fresh tasting, much milder than mature garlic.
Lassan Na Ladwa
Bajra ka ladoo a very rustic and simple dish that is specially made during winters, because all ingredients that are ‘hot’ for the body. The main two ingredients are green garlic which is fresh tasting, much milder than mature garlic.
Ingredients
- 1 kilogram level cup green garlic, chopped
- 3 cups millet flour
- 3/4 cups oil
- Salt to taste
Instructions
- Place green garlic in a colander, wash and let the water drain out; leave aside If rotlas are ready, skip steps 2 to 5 below
- Sieve the flour into a large bowl. Add salt and 3 tablespoons oil and form a crumbly mixture
- Bind with cold water into a semi-soft dough and knead for 5-6 minutes
- Divide the dough into 3 balls. Make rotlas by patting the dough between your hands, or laying each ball on a piece of foil and shaping into rotlas with wet fingers
- Cook on a heated griddle or any other cast iron frying pan over medium heat. Cook both sides
- When cool, break the rotlas into small pieces and crumble into a coarse powder in a large bowl (could use a sieve with large holes)
- Heat the oil in a saucepan. Add the garlic and stir with a wooden spoon until the garlic becomes soft
- Reduce heat, stir in the crumbled mixture and cover the pan
- Turn off the heat. Allow the mixture to cool slightly and shape into 'ladwas'
- Serve with yoghurt N.B. To grow your own garlic: In a small flower pot, plant a few garlic cloves 1 inch deep and 2 inches apart (the wider end at the bottom); keep the soil moist Shoots should come up in 2to 3 weeks
