Sakinalu: Sakinalu (or sakinaalu, Chakinaalu, Chakkilaalu) also Saare is a special type of snack prepared in Telangana, parts of Guntur District and very popular in all districts of Telangana Region. It is prepared during Makar Sankranti festival. Sakinalu are also given to the groom’s by the bride’s parents for distributing among their relatives and friends.
The word Sakinalu is believed to be originated from “Chakinamu” or “Chakkilamu” which is based on “Chakram” which means Wheel or Circle. This is because of its circular shape. The former community prepares this traditional festival cuisine during Makar Sankranti when the fresh crop paddy yields.
- 4 cups Rice
- 1/2 cup Sesame Seeds 1/2
- 1/4 cup Ajwain (carom seeds)
- Salt, to taste
- Oil, for deep frying
- Water, as required
- Soak rice for 4-5 hours.
- Drain water using a mesh.
- Leave for 4 hours and let it dry.
- Grind rice in to fine powder like flour.
- Add sesame seeds, ajwain and salt to the rice flour.
- Knead tight dough by adding enough water.
- Spread white cotton cloth.
- Take big lemon size dough in the hand.
- Shape the dough in thin lines by twisting with two fingers.
- Put the thin lines in a circular shape.
- Repeat the process for the whole dough.
- Heat some oil in a kadai for deep fry.
- Take flat plate , slowly shift sakinalu from cloth with the help of flat plate.
- Put the sakinalu in the oil.
- Take out when they are dark cream-white color (not light brown).
- Drain excess oil on absorbent paper.
- Sakinalu are ready to serve.
- Sakinalu can be preserved in air tighten container till one month.
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