Himachal Pradesh Recipes
 
Askalian (sweet)  

 
Serves 20

Ingredients

1 kg. rice

100 gm. kala udad
200gm. whole wheat  

For salted askalian
Ingredients

250 gm. khuskhus

2 tsp. salt
250 gm. channa dal 1 tsp. cummin
25 gm. fenugreek 1/2 tsp. red chillies
1tsp. haldi  

For sweet askalian
Ingredients

250 gm. sugar or jaggery

100 gm. almonds
100 gm. walnuts 2 tsp. ghee or oil

Method
How to prepare rice flour
Clean the black udad, rice and wheat, soak in water and immediately spread out in the sun to dry for 2 - 3 days till absolutely dry. Now grind it into a flour.
For this dish you need a specially prepared round stone in which katori type depressions are made, and which is covered with an earthen lid called askali. This stone is kept on burnt coal fire or hot ash, when hot, rub oil or ghee in the depressions. Now put the ground rice, wheat and udad in a piece of cloth which has a hole in the middle. Press the paste-filled cloth allowing thick rings of the paste to fill the depressions. Put the lid on and let it cook for 5 to 10 minutes. Take out these puffed askalies with the help of a skewer.

For sweet askalies
add khuskhus, sugar and dry fruits (ground) and for salted, khuskhus or channa dal (soaked and ground to a paste) and add it to flour prepared specially for askalies. These can be taken with dal or curd if salted and milk with ghee if sweet.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 449 Carotene  ( μg ) 29.38
Protein (g) 13.18 Vitamin C (mg) 0.13
Carbohydrate (g) 75.25 Mg  (mg) 127.38
Fat (g) 10.52 Na  (mg) 11.1
Fibre (g) 1.73 K  (mg) 125.03
Minerals (g) 2.44 Mn  (mg) 1.3
Calcium  (mg) 237.0 Zn  (mg) 1.94
Phosphorus  (mg) 271.23 Cr  (mg) 0.026
Iron  (mg) 4.5  

 


Modification
Diabetics should consume salted askalian only

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS
Energy (Kcal) 327
Protein (g) 11.35
Carbohydrate (g) 61.75
Fat (g) 3.85
Fibre (g) 1.51
Minerals (g) 2.19