Sakinalu
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Crisp spirals of rice flour, sesame and ajwain, shaped by hand and fried; Telangana's special snack for Makar Sankranti.
Region: TelanganaOccasion: Makar Sankranti (January)Time: 1 hour 30 min + overnight soakingServes: About 30 piecesVegan
Ingredients
- 2 cups raw rice, soaked overnight
- 2 tbsp white sesame seeds
- 1 tsp ajwain (carom seeds)
- Salt to taste
- Water as needed
- Oil for deep-frying
Method
- Drain the rice and spread it on a cloth for 30 minutes so it is just damp. Grind it to a fine flour and sieve.
- Mix the flour with the sesame, ajwain and salt. Add water slowly and knead into a smooth, firm dough.
- Take a small ball of dough and, holding it in your fingers, press out a thin rope in two or three round spirals on a clean cloth, joining the end neatly.
- Leave the spirals to dry in the shade for 20–30 minutes.
- Fry a few at a time in medium-hot oil until crisp and pale golden. Cool and store in an airtight tin.
History
Sakinalu are made in Telangana homes in the days before Sankranti, when the new rice crop has been harvested.
Significance
Women of the family often gather to shape sakinalu together, and they are traditionally sent to newly married daughters and their in-laws during Sankranti.