Carrot chinchin

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Preparation time
45 mins
Cooking time
45 mins
Difficulty
Moderate
Serves
5 people
Meal course
Breakfast
Posted by
Posted on
400 Gram
Flour
1 Cup
Sugar
1 Cup
Milk/water
85 Gram
Butter
1 Cup
Powdered milk
1 Teaspoon
Nutmeg
120 Gram
Carrot
1 Teaspoon
Salt
5 Cup
vegetable oil for frying
400 Gram Flour1 Cup Sugar1 Cup Milk/water85 Gram Butter1 Cup Powdered milk1 Teaspoon Nutmeg120 Gram Carrot1 Teaspoon Salt5 Cup vegetable oil for frying
Carrot chinchin

Tasty and delicious

  1. Sift the flour into a bowl add milk, sugar, nutmeg and salt and egg. Mix thoroughly
  2. Use a tablespoon to scoop the margarine in small bits into the bowl of flour. Rub the margarine and carrot into the flour till a good blend is achieved.
  3. Add the evaporated milk and the water to the margarine/flour mixture and mix by hand till a smooth ball of dough is formed. Add more water to get a smooth mix if neccessary
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  4. Cover and leave the dough to rest for about 10min
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  5. Place the dough on a flat surface and knead with your hands to get it smoother
  6. Roll out the dough to 5mm thickness with a rolling pin
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  7. Cut into a desired sizes, you can cut chinchin into any fun shapes but ensure that it is atmost 5mm thick. My favorite way is to cut chinchin into trapezium
  8. Deep fry in hot vegetable oil. Stir while frying. Enjoy

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