Lassan na ladva - Garlic ladoos

This is a very old recipe that probably comes from the time when my ancestors lived in villages in Gujarat. It is a very rustic and simple dish that is generally made during winter - when it is cold, because all ingredients are 'hot' for the body. These laddoos are generally eaten with curd and baingan bharta (eggplant).
The lasan/garlic for this dish is not the fully grown garlic that we get in the market. It requires the green shoots of young, freshly grown garlic. Typically, I have not found these ever in a grocery store, so it is best to grow it yourself. Just get some soil in a pot and bury in a few pods of garlic. Give it some water and sunlight and in a few weeks green shoots will sprout out of these pods. Once these shoots are about 10-12 inches tall, they along with the pod underground can be used to make these laddoos.
The laddoos are made using bajra flour. (Bajra = pearl millet, kambu in tamil)
First 'bajra na rotlas' - bajra flat bread /. chappatis are made.

Ingredient:
1 cup Bajra flour
Salt to taste
Warm water
Ghee
Green garlic 5-6 shoots

Mix salt and Bajra flour. Add water, a little at a time and kneed into firm dough. The dough should be soft enough to be pressed into a roti with your hand but firm enough to hold its shape.
Heat a pan.
Take a round ball of the dough and clap it into a flat roti using the palm of your hands. Apply a little water over the roti as you clap it flat to ensure that it does not crack. The roti will be a thick as a naan or a pita bread.
Cook it in the pan over a low flame. Once a side is cooked, turn it over, apply some ghee, cook the other side and flip over to cook a little more.

Let the rotlas cool down a bit. Once they are cool enough to handle crumble them (with hand or in a food processor). Note: make sure the crumbles are small but not powdery.

Chop the green lasan/garlic into fine pieces. Add them to the crumbled rotlas. Add ghee to this mixture - enough to make the mixture soft and such that it can hold together. Roll this mixture into a ball.

Serve the laddoos with curd, roasted papad or baingan bharta in winter.

Contributed by Makhani Family.