Wash dry and grind wheat into coarse particles not smooth.

Mix yeast in warm water add to your wheat enough to make it a little wet

In the morning use mortar to mix with little water and oil at a time until soft and gluey

Mould into desired shapes

Fry in hot oil

For the syrup boil sugar water and tamarin until a little bit thick.

Make sure you place your alkaki into the syrup while its still hot

Remove from syrup and drain excess syrup cool and serve