Gosh-e-Feel (Elephant Ear Pastries)
Ingredients
- 2 cups flour
- ⅛ cup warm milk
- 2 large eggs
- pinch of Himalayan salt
- 3 tbsp olive oil
- ½ tsp cardamom powder
- ⅓ cup pistachio, finely ground
- ½ cup icing sugar
- oil for frying (quantity sufficient for deep frying)
Instructions
- In a mixing bowl, crack the 2 large eggs and beat them until fluffy for about 5 minutes. Add the warm milk, olive oil, and a pinch of Himalayan salt to the beaten eggs, mixing well to combine. With the dough attachment, gradually incorporate 2 cups of sifted flour, beating the mixture until it forms a smooth, cohesive dough.
- Transfer the dough to a glass bowl, cover it with a clean towel, and let it rest for 10 minutes to allow the gluten to relax.
- After resting, take small portions of the dough (about the size of a marble) and roll them out into thin, round shapes using a rolling pin. Once the dough is thin, pinch the centre to create a bow-like shape.
- Heat oil in a wok or deep frying pan over medium heat. Once the oil is hot, carefully fry the shaped dough pieces until they turn light brown, ensuring they cook evenly on all sides. Remove the fried dough from the oil and place them on a strainer or paper towels to drain any excess oil.
- Arrange the fried dough on a wide tray. Generously sprinkle icing sugar, cardamom powder, and pistachio powder over the top to add flavour and decoration. Serve and enjoy your delightful gosh-e-feel.