Milky Chinchin! A popular Nigerian snack that's crunchy, sweet, and utterly delicious. Here's a simple recipe to prepare Milky Chinchin:

Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, melted
- 1/2 cup evaporated milk
- 1 large egg, beaten
- Vegetable oil for frying
- Confectioners' sugar for dusting (optional)

Instructions:
1. *Combine dry ingredients*: In a large bowl, whisk together flour, sugar, salt, and baking powder.
2. *Add melted butter*: Pour in melted butter and mix until the mixture resembles coarse crumbs.
3. *Add evaporated milk*: Gradually add evaporated milk, mixing until a dough forms.
4. *Beat in egg*: Add beaten egg and mix until the dough is smooth and pliable.
5. *Knead the dough*: Knead the dough for 5-7 minutes until it becomes elastic and smooth.
6. *Rest the dough*: Cover the dough with plastic wrap and let it rest for 30 minutes.
7. *Roll out the dough*: Divide the dough into 4 equal pieces. Roll out each piece into a thin sheet, about 1/16 inch thick.
8. *Cut into strips*: Cut the rolled-out dough into long, thin strips, about 1 inch wide.
9. *Fry the chinchin*: Heat vegetable oil in a deep frying pan over medium heat. Fry the chinchin strips in batches until they're golden brown and crispy.
10. *Drain excess oil*: Remove the fried chinchin from the oil and place them on a paper towel-lined plate to drain excess oil.
11. *Dust with confectioners' sugar (optional)*: If desired, dust the milky chinchin with confectioners' sugar before serving.

Tips:
- To achieve the signature crunch of milky chinchin, it's essential to fry the strips until they're golden brown and crispy.
- If you don't have evaporated milk, you can substitute it with regular milk or a mixture of milk and water.
- To make the chinchin more milky, you can add a splash of milk to the dough before kneading.

Enjoy your delicious Milky Chinchin!
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