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Afghan: Gosh-e-Feel April 30, 2012

Filed under: Afghan,Dessert — multiculturalfamilyrecipes @ 7:44 pm

Ingredients:

  • lb flour
  • pinch salt
  • 2 eggs, whisked
  • ½  butter, melted
  • 1 heaped teaspoon granulated sugar
  • ½ cup full-fat milk
  • Vegetable oil
  • 1 tsp cardamom powder
  • unsalted pistachios powder
  • handful edible rose petals

Directions:

  1. In a large bowl combine whisked eggs; cooled, melted butter; granulated sugar; pinch of salt and milk and mix them
  2. Now add the flour in that mixture and make a dough.
  3. Leave you dough for 10-15 minutes and make sure your dough is not wet or sticky, add more flour if needed.
  4. Divide dough into two portions, cover with a teacloth or plastic wrap and allow to rest for 1 hour.
  5. Roll out first portion on a floured surface with a floured rolling pin till dough is half a centimetre thick.
  6. With a cookie cutter (size of your choice) cut out circles and pinch/pleat the sides with your thumb and forefinger so the circle resembles the ear of an elephant.
  7. Place on parchment paper as you shape them and cover with a teacloth.
  8. Take the leftover scraps from the cookie cutter and knead it into the second portion of dough.
  9. Repeat the process of rolling out the dough and cutting out circles, as you did for the first portion.
  10.  10. Place a wok on medium high heat with enough oil for deep frying. Test with a small piece of dough, if it floats freely to the top, the oil is ready.
  11.  Fry the gosh-e-feel 3-4 at a time , 5-10 seconds on each side till golden brown. Keep transferring to a plate lined with parchment paper or paper towels. Let it cool off
  12.  Lastly sprinkle with powdered sugar, cardamom powder, powered pistachios and rose petals(optional).

Story:

Gosh-e-Feel basically means elephant’s ear. Gosh-e-Feel is an easy and quick desert where anyone can make it. Gosh-e-Feel is very special to me because since childhood that was the first thing my mom made me right after dinner as a treat of being good for the day.

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