Put the flour in a large bowl, open a well in the middle and pour in the raki, the oil, salt and water. 

Use the flour from the sides little by little and knead until you get a firm dough. Let it rest for a while. 

Roll out a thin sheet of pastry in a strip of about 1m and cut it into 4 smaller strips. Put some oil in a pot. 

When the oil heats, wrap each strip seperately around your fingers starting from two fingers, then three and then four, till the end of the strip. Stick its end together and transfer it into the hot oil. Use two forks to turn the rings into the oil being careful so that they do not lose their round shape. 

When the rounded strip is crisp take it out of the oil and place it on kitchen paper to drain while continuing with another.  

Fry the rest of the kserotigana and then prepare the syrupboil the sugar, cinnamon and water for 15 minutes and in the end add the honey and the lemon. 

Dip each kserotigano in the hot syrup for a couple of minutes and then take it out, put it on a platter and sprinkle with cinnamon, ground walnuts or sesame or both.