In a bowl mix together flour, salt, ginger.
Add water little by little and make a soft dough.
Cover and set aside for 10 minutes.
Meanwhile, mix sugar and water in a sauce pan and bring to boil.
Simmer for 5-6 minutes until slightly thick.
Remove from stove and cover and set aside.
Now heat oil in a pan and set it on low flame until you design the cookies.
Roll the dough into a thick rectangle.
Trim off the edges.
Cut into 10 small rectangles.
Now fold each rectangle into two.
Make three slits keeping edges intact. The central slit must be larger than the side slits.
Now open the central slit and push one edge throught the slit to make a twisted rectangle.
Shape all the cookies like this.
Now deep fry them in batches on medium to low flame until golden brwon.
Now dip each cookie in the syrup and arrange on a plate.
Decorate with crushed pistachios and serve.
