Combine the dry ingredients in a small mixing bowl. Make a well in the middle. Slowly pour in the water while mixing with a spoon or your hands. When half the water is added stop and start kneading the dough with your hand. Slowly add water as needed while you knead. Let the dough rest for 10 to 30 minutes if you wishThe finished dough should be soft but dry enough to not stick to your hands. When you are ready to cook the festivals. Pour enough oil into a small skillet to come about ½ inch up the side. While you shape the festivals Heat the oil over medium heat for 5 to 7 minutes. Tear the dough into about 12 small pieces. Roll each piece between your palms to form sticks 2 to 3 inches long. Carefully place each festival into the hot oil. As they fry and color on the sides. Use a fork to carefully turn each festival. Fry until festivals are golden on all sides.Remove from the oil and place on a paper towel lined plate. Delicious served with spicy meat or gravy
*I use half water half milk for a lighter crisper festival. Do not use more than 50% milk. It will cause your festivals to burn before they are cooked through.