3 Milk Chin-Chin

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WHAT'S SPECIAL

3 Milk Chin-chin with the perfect crunch. Sweet and crunchy. It goes with everything from peanut to soft drink, fruit drink, wine, etc, the combo is limitless.

Chin-chin is a classic Nigerian snack. It is usually crunchy on the outside and soft inside. Chin-chin is basically fried cookie dough.

When I decided on this recipe, I thought to myself; why can’t I use more than one kind of milk to make this chin-chin and then I answered myself, lol. Why not! I love experimenting with recipes, not because the classic isn’t good enough but to know what else is possible hence my signature “Bawo’s 3-Milk Chin-chin”. Which I used 3 kinds of milk: Powder Whole milk, Evaporated Milk and Condensed Milk.

I love experimenting with recipes, not because the classic isn’t good enough but to know what else is possible hence my signature “Bawo’s 3-Milk Chin-chin”. Which I used 3 kinds of milk: Powder Whole milk, Evaporated Milk and Condensed Milk.

Bawo’s kitchen journal – with Love, Bawo!

If you are someone who (or the person you are making this chin-chin for) is either lactose intolerant or someone who is on a healthy journey and having only nut milk or any kind of non-dairy milk, then for sure, go for it. Use the milk of your preference. When substituting, only use the milk measurement for both the evaporated milk and the condensed milk. Another alternative to the milk will be to use water in place, again, when substituting, only use the measurement for both the evaporated milk and the condensed milk

Most people pair chin-chin with groundnut (peanut). Most people also like it extra crunchy, others like it extra soft and then there are the in-betweens. I am part of the in-betweens – not too crunchy and not too soft. Just crunchy on the outside and soft on the inside. That is my ideal perfect chin-chin.

The sugary-ness of chin-chin is up to the person’s preference. You can do either use less or more sugar. Your choice. I am not a sweet tooth kinda person, so this recipe isn’t too sweet.

Chin-chin can also be a bit spicy as well by adding cayenne pepper (anywhere from 1 teaspoon up to 3 tablespoons). If you can handle the spicy then for sure make it spicy. The combo of sweet and spicy with the crunch is heavenly.

Chin-chin is perfect for any occasion from just snacking to games’ day/night to get together or party, for gifting friends and families, etc.

It is important to make sure the oil isn’t too hot when frying. Otherwise, the chin-chin will get too dark on the outside without cooking through on the inside. Also, it is likewise important to make sure the oil is hot enough so that the chin-chin doesn’t absolute the oil which will in turn make the chin-chin greasy.

Chin-chin stores well in a dry airtight jar and placed in a dry area.

With Love, B!

3 Milk Chin-Chin

Chin-Chin is a NIgerian Staple Snack. It is crunchy on the outside and soft inside.

  • Deep Frying Pan or Wok
  • Deep Bowl
  • Blunt knife or cutting tool
  • 590 g Flour (About 4.5 cups)
  • 125 g Sugar
  • 2 Eggs
  • 160 g Margarine / Butter (Cold – Cut into cubes)
  • ½ cup Powdered Milk
  • 150 ml Evaporated Milk
  • 50 ml Condensed Milk
  • ½ tsp Cinnamon Powder (Optional)
  • ½ tsp Nutmeg
  • ½ tsp Baking Powder
  • ½ + ¼ tsp Salt
  • Vegetable Oil (Enough to deep fry – ½ to ⅔ way through the frying pan or wok)
  1. In a bowl, add all the dry ingredients and mix it together.



  2. Then add the Margarine/butter and mix until it looks like a crumble and thoroughly combine.



  3. Now break the eggs one at a time into the mixture and make sure it is thoroughly combined. (NOTE: It is best to break the egg into a bowl first before adding into the mixture. This way, you don’t break in a bad egg directly into your mixture).



  4. Then mix half of the evaporated milk and all of the condensed milk together and add into the mixture and mix.



  5. Then add the remaining evaporated milk and mix, gently kneading it.



  6. Now transfer the dough into a clean floured work table and knead until it is combine and the dough is smooth. (NOTE: Try not to over knead it or knead it too hard. Knead gently).



  7. Then roll the dough flat, sprinkle a pinch flour if it is sticky and cut into long stripes and cut the stripes into small cubes/squares or cut it into whatever shape or form you want. Continue this process until all the dough is rolled out and cut.



  8. Then transfer into a floured bowl (NOTE: when you transfer the cut dough into a bowl after cutting it, be sure to sprinkle a pinch of flour in before adding the next batch of cut dough, this way, the dough doesn’t stick).



  9. Place a pan (preferably a deep pan or pot) on heat and once it is hot, add vegetable oil and allow to heat.

  10. Once the oil is hot, spoon in some cut dough and stir gently continuously until it is golden brown then transfer into a bowl or tray lined with paper towel. (NOTE: Do not overcrowd the pan otherwise, the temperature of the oil will reduce and the chin-chin will absorb so much oil and also make sure the oil isn't too hot otherwise the outside of the chin-chin will get burnt without cooking on the inside.)



  11. Continue this process until you completely fry all the dough.



  12. Allow to cool down then transfer to an airtight jar.



  13. (NOTE: You can also bake it as well instead of deep frying. Preheat over at 350 degree for 10mins. Once it is preheated, transfer the cut dough into a foil or parchment paper lined baking pan, make sure not to overcrowd the pan and that the cut dough are not sticking together, they should be all separate. Then bake for about 7-15 mins check and shake about every 5 mins and make sure it doesn’t burn and it is evenly cooked. You might get your desired colour before 15mins, so just remove from the oven when you are okay with the doneness.)

  14. Enjoy as a snack allow or with peanut or drink.

  15. With Love, B!

(NOTE: You can also bake it as well instead of deep frying. Preheat over at 350 degree for 10mins. Once it is preheated, transfer the cut dough into a foil or parchment paper lined baking pan, make sure not to overcrowd the pan and that the cut dough are not sticking together, they should be all separate. Then bake for about 7-15 mins check and shake about every 5 mins and make sure it doesn’t burn and it is evenly cooked. You might get your desired colour before 15mins, so just remove from the oven when you are okay with the doneness.)

Snack
African, Nigerian, West African
Snack

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @BawosKitchenJournal on Instagram and hashtag it #WithLoveBawo & #BawosKitchenJournal.

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  1. The Chin chin looks really good

  2. Great Recipe!

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