Crispy deep-fried rings made from a dough of rice flour and sesame seeds — the traditional festival snack of Telangana made during Sankranti. Each ring is shaped and dried before frying for maximum crispiness.
Ingredients
2 cups rice flour
4 tbsp sesame seeds
1/2 tsp cumin seeds
1/4 tsp ajwain (carom seeds)
salt to taste
2 cups water for making the dough
oil for deep frying
Method
Toast the sesame seeds: Place sesame seeds in a dry pan on low heat. Toast stirring constantly for 2 minutes until they turn slightly golden and begin to pop. Remove immediately. Keep aside.
Make the cooked rice flour dough: Bring 2 cups water to a full boil in a pot. Add salt, cumin seeds and ajwain to the boiling water. Pour all the rice flour into the boiling water at once. Stir vigorously with a wooden spoon for 2 to 3 minutes on low heat until the flour absorbs all the water and comes together into a smooth, soft dough. Remove from heat.
Add sesame seeds: Let the dough cool for 5 minutes until you can handle it comfortably. Add the toasted sesame seeds. Knead the sesame seeds into the dough until evenly distributed. The dough should be smooth and pliable.
Shape into rings: Take a small portion of dough — about 1 tbsp. Roll between your palms into a rope about 1 cm in diameter and 15 cm long. Join the two ends firmly to form a ring. Press the joint to seal it well. Place on a plate. Repeat with all the remaining dough.
Dry the rings (optional but traditional): Place the shaped rings in a single layer and leave them to dry at room temperature for 2 to 3 hours or overnight. Drying creates extra crispiness when fried. If short on time, fry immediately.
Heat oil for frying: Pour oil to 5 cm depth in a kadai. Heat on medium. Test: a small piece of dough should rise slowly within 3 to 4 seconds.
Fry in batches: Gently add 6 to 8 rings at a time. Do not crowd. They should sizzle gently in the oil.
Fry on medium heat: Fry on medium heat for 3 to 4 minutes, turning occasionally, until the rings are light golden all over and feel crispy when tapped with a spoon. The rings will crisp up more as they cool.
Drain: Remove with a slotted spoon. Drain on paper towels. Let cool completely before stacking — hot rings are still slightly soft.
Store and serve: Once fully cool they should be very crispy and snap when broken. Store in an airtight container for up to 2 weeks. Serve as a snack with tea.
Note: Sakinalu are made in every Telangana household during Makar Sankranti (harvest festival in January). They are made in large quantities, stored in steel tins and shared with family and neighbours. The rings are considered auspicious — they represent the circular harvest moon. In rural Telangana, women gather to make sakinalu together as a community activity during the festival season.