Sakinalu
Crisp, spiral-shaped deep-fried snacks made from rice flour and sesame seeds, prepared in large batches for Sankranti celebrations across Telangana.
- Prep
- 40 min
- Cook
- 40 min
- Total
- 80 min
- Servings
- 10
- Difficulty
- Hard
- Calories
- 210 kcal
Equipment
- •Sakinalu press or cloth piping cone
- •Deep frying pan
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 13 g
- carbs
- 22 g
- fibre
- 1 g
- protein
- 3 g
- calories
- 210 kcal
Instructions
- 1
Mix the rice flour with sesame seeds, carom seeds, salt and softened butter.
- 2
Slowly add hot water. Knead into a smooth, firm dough that holds its shape.
- 3
Pack the dough into a sakinalu press (snack press) or a sturdy cloth piping cone fitted with a star nozzle.
- 4
Pipe the dough directly into hot oil in tight circular spiral shapes.
- 5
Fry on medium heat, turning occasionally, until golden brown and crisp. This takes about 4-5 minutes per batch.
- 6
Lift them out with a slotted spoon. Drain well on paper towels.
- 7
Let them cool completely. Store them in an airtight container.
Chef's tips
Add the hot water slowly so your dough stays firm enough to hold its shape. Keep the heat on medium so the spirals crisp up without burning.
Ingredient substitutions
- raw rice ground coarse → extra rice flour if unavailable
Storage
Stores in an airtight container at room temperature for 2-3 weeks.
Reheating
Not needed; eaten at room temperature.
Common mistakes to avoid
- •Frying on high heat, which browns the outside before the inside cooks through.
Serving suggestions
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