Frying time: 90 minutes
Mix the milk (preferably liquid milk) and sugar in a bowl and leave to soak. But if you are using powdered milk, mix the milk and sugar. Then add 150ml of water for soft chin chin (75ml of water for crunchy chin chin), mix and leave to soak.
2. Mix the ground nutmeg and flour in a separate bowl, then rub the margarine into the flour till it mixes well. Continue the mixing until the mixture is well mixed.
3. Add the mixture of the sugar and milk to the margarine and flour mixture and use your hand to mix until a smooth dough is achieved.
4. Place the dough on a flat surface (any plain and smooth surface will do) and knead properly with a dough roller until all the ingredients are incorporated.
5. Cut into desirable size when the dough is flat.
6. Pour 600ml (half a litre) of oil into frying pan or a deep pot. Allow to heat on medium heat for about 3-4 minutes, then go ahead and fry the chin chin in batches.
After each batch, allow the oil to heat again for up to 40 seconds before adding the next batches.
Note: While frying, ensure stir the chin chin continuously till you get a golden brown colour.
7. Transfer the chin chin into a filter after frying. Allow oil to drain away before transferring into a wide plate where it would cool off for up to three hours, then store in an airtight container.
Note: Chin Chin can last up to 2 weeks in an airtight container.
Chin chin is counted among the most popular snacks in Nigeria. It is made from the combination of flour, milk, and sugar.
In addition to the above ingredients are eggs; baking powder, and nutmeg. However, these are strictly based on preference.
Chin chin can be really delicious if you know how to make it.
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