Gosh Feel (Elephant Ear Pastries)

== Ingredients ==
* 2 eggs
* 2 tsp caster sugar
* ¼ tsp salt
* ½ cup milk
* 4 tsp oil
* 2½ cups plain flour
* ¼ cup plain flour for kneading
* ½ tsp ground cardamom
* oil for deep-frying
* 1 cup icing (confectioners') sugar
* ½ tsp ground cardamom (optional)
* ½ cup finely chopped pistachios
== Directions ==
# Beat eggs until frothy, beat in sugar and salt.
# Stir in milk and oil.
# Sift flour, add half to egg mixture and blend in with wooden spoon.
# Gradually stir in remainder of flour, holding back about ½ cup.
# Turn onto floured board and dust with some of reserved flour.
# Knead for 10 minutes until smooth and glossy, using more flour as required.
# Dough will still be slightly sticky.
# Cover with plastic wrap and rest for 2 hours.
# Take a piece of dough about the size of a large hazelnut and roll out on a floured board to a circle about 8–10 cm (3-4 inches) in diameter.
# Gather up dough on one side and pinch, forming a shape resembling an elephant ear.
# Place on a cloth and cover.
# Repeat with remaining dough.
# Deep fry one at a time in oil, heated to 190 °C (375 °F) turning to cook evenly.
# Fry until golden, do not over-brown.
# As dough is rather elastic, the pastry tends to contract with handling, so just before dropping pastry into hot oil, pull out lightly with fingers to enlarge.
# Drain pastries on paper towels.
# Sift icing sugar with cardamom if used and dust pastries with mixture.
# Sprinkle with nuts and serve warm or cold.
# Store in a sealed container.
# Alternative topping: make a syrup with 1 cup sugar and ½ cup water.
# Bring to the boil when sugar is dissolved and boil for 5 minutes.
# Dribble syrup onto warm pastries and sprinkle with cardamom and nuts.
Category:Cardamom Recipes
Category:Hazelnut Recipes
Category:Recipes that need photos
Category:Tajikistani Desserts