Crunchy Chinchin

To make crunchy chinchin from scratch, start by mixing milk powder and sugar, then add water to this mixture. In a separate bowl, combine flour and nutmeg, and rub in margarine until well mixed. Combine the wet and dry ingredients to form a smooth dough. Roll out the dough, cut into shapes, and deep-fry in hot oil until golden brown.

Yes, you can make gluten-free crunchy chinchin by substituting regular flour with a gluten-free flour blend. Ensure that the blend you choose has a good binding quality to achieve the right texture in your chinchin.

To store crunchy chinchin, allow them to cool completely after frying, then transfer them to an airtight container. They can be kept at room temperature for up to a week. For longer storage, consider freezing them in a sealed bag, which can extend their shelf life for up to three months.

Crunchy chinchin pairs well with a variety of snacks. You can serve them alongside dips like chocolate sauce, caramel, or even spicy salsa for a sweet and savory combination. They also complement beverages like tea or coffee perfectly.

For frying crunchy chinchin, it's best to use oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils will help achieve that perfect golden brown color without burning.