👨‍🍳 Instructions

1. 1

   In a large bowl, whisk together the eggs, milk, and salt. Gradually add the flour, mixing until a stiff dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth.

   💡 Tip: The dough should be firm but pliable. Add a little more flour if too sticky.
2. 2

   Divide the dough into several portions. Roll each portion very thinly (about 1/16 inch thick) on a floured surface. Cut the thin dough into small strips or diamond shapes.

   💡 Tip: The thinner the dough, the crispier the chak-chak will be.
3. 3

   Heat the vegetable oil in a deep pot or wok over medium-high heat to about 350°F (175°C). Carefully add the dough pieces in batches, being careful not to overcrowd the pot.

   💡 Tip: Use a thermometer to maintain oil temperature for even frying.
4. 4

   Fry the dough pieces for 2-3 minutes per batch, or until golden brown and puffed up. Remove with a slotted spoon and drain on paper towels.

   💡 Tip: Fry in small batches to ensure even cooking and prevent sticking.
5. 5

   While the dough is frying, prepare the syrup. In a saucepan, combine honey, sugar, and butter. Heat over medium heat, stirring until the sugar is dissolved and the mixture is smooth and slightly thickened. Do not boil vigorously.

   💡 Tip: Stirring constantly prevents the honey from burning.
6. 6

   In a large bowl, combine the fried dough pieces. Pour the warm honey syrup over the dough and toss gently to coat evenly. If using, stir in the chopped walnuts.

   💡 Tip: Work quickly while the syrup is warm to ensure it coats the dough.
7. 7

   Shape the mixture into a mound or desired form on a serving platter. Let it cool and set for at least 30 minutes before serving.