Editor's Choice
EDITOR'S CHOICE
BEST OF THE QUARTER
These are bajra laddoos, called lasan by the Khoja community who go into ecstasy at the very mention of this dish. A rustic delicacy made only in winter for two reasons; one, that’s the only time you find fresh garlic in the market and two, because it is very rich, suitable to be eaten in the cold season. Made from millet (bajra), soaking, dripping in pure ghee, these laddoos are eaten with baingan bharta, yogurt and roasted papad. Simply delicious, hearty and filling, says Editor Farzana Contractor
Roshan Gaziyani has been making these laddoos for years.
Here's her special recipe
Lasan Na Ladwa
Ingredients
• 1 levelled cup green garlic, chopped
• 3 cups bajra flour
• 3/4 cups desi ghee
• salt to taste
Method
Place green garlic in a colander, wash and let the water drain out; leave aside.
Sieve the bajra flour into a large bowl and bind with cold water into a semi-soft dough, knead for 5-6 minutes.
Divide the dough into 4 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 on both sides
When cool, break the rotlas into small pcs and crumble into a coarse powder in a large bowl (could use a sieve with large holes).
Add salt and 3 tbsp desi ghee and form a crumbly mixture.
Heat some more desi ghee in a saucepan.
Add the garlic and stir with a wooden spoon until the garlic becomes soft.
Reduce heat, stir in the crumbled mixture. Now it's time to make a dungar. Which means take a smoking piece of coal and place it on this mixture and close the lid, quickly allowing the smoke to assimilate into the mixture. Once cool shape it into 4 large ladwas/laddoos.
Serve with baingan bharta, yogurt and roasted papad.