Sanskranti is the only Hindu (Indian) festival which falls on the same day of English Calendar. Makara Sankranti comes on 14th January (15th in leap year) every year. This is the time when farmers get their produce home. It is celebrated in pompous gaiety with all the family members coming together for three day festivities.
In Telangana this is celebrated also as festival of kites. Rangoli (drawing colorful muggus) in front of the house is part of the festival. The most important item that is prepared on this festival day in Telangana is ‘Sakinalu’. This is the specific item that is made in good quantities to last for a month or so. Every household will make it a ritual of this preparation. As large scale 5-10kg of Sakinalu are made, women join in groups and help one another in its preparation. Even professionals who make it at
home are also available.
Ingredients:
Rice – 1kg
Sesame – 100-200gms (as per taste)
‘Voma’ – 1-2 teaspoons (as per taste)
Salt to taste.
Oil to fry
Preparation: soak the cleaned rice in water for about 4hrs. Drain the water. Get the rice pounded to flour by hand or machine. Wash sesame and ‘voma’ and add to the rice flour. Add salt. Mix the flour well with added ingredients. Take thick cloth and spread it on the floor or any table. Take small quantity of the mixed rice flour into small bowl and add water to make soft dough. Take lime size
of this dough onto the palm and string it out between the thumb and index finger and make circular sakinalu with at least two complete loops. There should not be gaps between the loops of the circles. If there are 
gaps these will break when they are picked up by the spatula from the cloth. Before picking up the Sakinalu allow these to partially dry. Allowing the sakinalu to be left for about an hour are two will result in excess water being absorbed by the cloth. This will make picking up Sakinalu easy. Pick up sakinalu onto a small plate. Put these in heated oil and allow them to deep fry, or until 
the sakinalu turn ivory white or faint brown. Remove from oil put it in a bowl. Once they are cold put them in an air tight container and store. These can be kept for more than 2-3 months.
Sakinalu taste good when eaten as such or eaten with tomato
chutney or gravy of mutton or chicken or any other hot sauce.
In Telangana this is celebrated also as festival of kites. Rangoli (drawing colorful muggus) in front of the house is part of the festival. The most important item that is prepared on this festival day in Telangana is ‘Sakinalu’. This is the specific item that is made in good quantities to last for a month or so. Every household will make it a ritual of this preparation. As large scale 5-10kg of Sakinalu are made, women join in groups and help one another in its preparation. Even professionals who make it at
home are also available.Ingredients:
Rice – 1kg
Sesame – 100-200gms (as per taste)
‘Voma’ – 1-2 teaspoons (as per taste)
Salt to taste.
Oil to fry
Preparation: soak the cleaned rice in water for about 4hrs. Drain the water. Get the rice pounded to flour by hand or machine. Wash sesame and ‘voma’ and add to the rice flour. Add salt. Mix the flour well with added ingredients. Take thick cloth and spread it on the floor or any table. Take small quantity of the mixed rice flour into small bowl and add water to make soft dough. Take lime size
of this dough onto the palm and string it out between the thumb and index finger and make circular sakinalu with at least two complete loops. There should not be gaps between the loops of the circles. If there are 
gaps these will break when they are picked up by the spatula from the cloth. Before picking up the Sakinalu allow these to partially dry. Allowing the sakinalu to be left for about an hour are two will result in excess water being absorbed by the cloth. This will make picking up Sakinalu easy. Pick up sakinalu onto a small plate. Put these in heated oil and allow them to deep fry, or until 
the sakinalu turn ivory white or faint brown. Remove from oil put it in a bowl. Once they are cold put them in an air tight container and store. These can be kept for more than 2-3 months.Sakinalu taste good when eaten as such or eaten with tomato
chutney or gravy of mutton or chicken or any other hot sauce.
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