Chin chin is a crunchy deep-fried snack which is easy to make. What I love best about chin chin is the fact that it can be stored for extended periods of time if stored in airtight containers. So, here is a recipe for this great snack, enjoy!
Ingredients for chin chin
1kg Plain flour
150ml evaporated milk/150g powdered milk
275g granulated sugar
250g margarine
Two tablespoons ground nutmeg
Vegetable oil for frying
Method

Mix the milk and sugar in a bowl. For powdered milk, mix the milk and sugar, add 150ml of water and mix well
In another bowl, the nutmeg and flour, rub the margarine into the powder and mix until it looks like fine

Add the Sugar-Milk mixture into the Margarine-Flour mixture and mix till you achieve a smooth but stiff dough

Sprinkle flour on a clean surface and transfer the dough onto the surface
Knead the dough and roll the dough flat with a rolling pin

Cut the dough into any shape of your choice

Heat up some oil until hot and deep fry the cut-up dough
Stir continuously till you get a golden-brown
Scoop the fried chin chin onto a flat plate lined with a paper towel and allow to cool
Store in a dry container after cooling or serve with a chilled drink

Tips

If you don’t have a dough roller, you could use a clean bottle
Don’t cut the dough too big in step 6, as the dough doubles in size when placed in hot oil
Fry the chin chin in batches and try not to too much in the oil at a time; this will prevent from being oil-soaked.