📝 About This Recipe
Gosh-e-Feel is a legendary Afghan pastry named for its whimsical shape, which resembles the large, floppy ears of an elephant. These delicate treats are prized for their incredible crunch and the fragrant dusting of cardamom and rose-scented sugar that coats every bite. Traditionally served during Eid celebrations and weddings, they offer a perfect balance of airy texture and floral sweetness that captures the heart of Afghan hospitality.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (sifted, plus extra for dusting)
- 2 Eggs (large, at room temperature)
- 1/2 cup Milk (lukewarm)
- 1/4 cup Vegetable oil (for the dough)
- 1 tablespoon Granulated sugar (to help with browning)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
Frying and Coating
- 3-4 cups Vegetable oil (for deep frying)
- 1 cup Powdered sugar (sifted)
- 1 tablespoon Ground cardamom (freshly ground is best)
- 1/4 cup Pistachios (finely crushed for garnish)
- 1 tablespoon Dried rose petals (culinary grade, crushed)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the eggs, lukewarm milk, 1/4 cup vegetable oil, and 1 tablespoon of granulated sugar until well combined and slightly frothy.
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2
In a separate bowl, sift together the flour, baking powder, and salt. This ensures an airy texture in the finished pastry.
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3
Gradually add the dry ingredients to the wet ingredients. Start by mixing with a wooden spoon until a shaggy dough forms.
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4
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes. The dough should become smooth, elastic, and no longer stick to your hands.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes. This relaxes the gluten for easier rolling.
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6
Divide the rested dough into small, walnut-sized balls (about 12-15 pieces).
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7
On a lightly floured surface, roll each ball into a very thin oval or circle, about 5-6 inches in diameter. The thinner the dough, the crispier the pastry will be.
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8
To create the 'elephant ear' shape, fold one side of the circle inward slightly, then pinch one end of the oval to create a gathered, ear-like appearance. Press firmly to ensure it stays during frying.
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9
Heat 3-4 cups of vegetable oil in a deep frying pan or wok to 350°F (175°C). Test the heat by dropping a small piece of dough; it should sizzle and rise to the surface immediately.
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10
Carefully slide one or two pastries into the hot oil. Use a slotted spoon to gently press the center down into the oil, which causes the edges to curl and puff up beautifully.
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11
Fry for about 1-2 minutes per side until they are a very pale golden color. They should be crisp but not dark brown.
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12
Remove the pastries with a slotted spoon and drain them vertically on a wire rack or paper towels to remove excess oil.
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13
While the pastries are still slightly warm (but not hot), mix the powdered sugar and ground cardamom in a small bowl.
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14
Generously dust both sides of the pastries with the cardamom-sugar mixture using a fine-mesh sieve.
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15
Sprinkle with crushed pistachios and dried rose petals for a vibrant, professional finish.
💡 Chef's Tips
Roll the dough as thin as possible—almost translucent—to achieve the signature light and bubbly texture. Do not over-fry; Gosh-e-Feel should be a light cream or pale gold color, as they continue to crisp while cooling. Wait about 2 minutes after frying before dusting with sugar; if they are too hot, the sugar will melt, but if too cold, it won't stick. Store in an airtight container only once completely cooled to maintain their crunch for up to 3 days. If the dough is too stiff to roll, let it rest for another 10 minutes to allow the gluten to relax further.
🍽️ Serving Suggestions
Serve alongside a steaming pot of Afghan green tea (Chai-e-Sabz) infused with cardamom pods. Arrange on a large silver platter for a stunning centerpiece at tea time or dessert parties. Pair with a side of fresh grapes or pomegranate seeds to provide a juicy contrast to the crisp pastry. Offer with a small bowl of extra cardamom sugar for those who prefer an even sweeter treat. Serve as part of a traditional 'Shirini' spread with other Afghan sweets like Firnee or Baklava.