Gosh Feel

Serves 40

• 2 Eggs
• 2 tablespoons of Caster sugar
• 1/4 tablspoons of Salt
• 1/2 cup Milk
• 4 tablespoons of Oil
• 2 1/2 cup Plain flour
• 1/4 cup Plain flour for kneading
• 1/2 tablespoons of Ground cardamom
• Oil for deep-frying

To Finish

• 1 cup Icing (confectioners') sugar
• 1/2 tablespoons Ground cardamom (optional)
• 1/2 cup Finely chopped pistachios

Note: Pistachio nuts should be blanched. Optionally, sameamount of finely chopped walnuts may be used intead of pistachios.
Beat eggs until frothy, beat in sugar and salt. Stir in milk andoil. Sift flour, add half to egg mixture and blend in with woodenspoon. Gradually stir in remainder of flour, holding back about 1/2cup. Turn onto floured board and dust with some of reserved flour.Knead for 10 minutes until smooth and glossy, using more flour asrequired. Dough will still be slightly sticky. Cover with plasticwrap and rest for 2 hours.
Take a piece of dough about the size of a large hazelnut and rollout on a floured board to a circle about 8-10 cm (3-4 inches) indiameter. Gather up dough on one side and pinch, forming a shaperesembling an elephant ear. Place on a cloth and cover. Repeat withremaining dough.
Deep fry one at a time in oil, heated to 190 C (375 F) turning tocookevenly. Fry until golden, do not over-brown. As dough is ratherelastic, the pastry tends to contract with handling, so just beforedropping pastry into hot oil, pull out lightly with fingers toenlarge.
Drain pastries on paper towels. Sift icing sugar with cardamom ifused anddust pastries with mixture. Sprinkle with nuts and serve warmor cold. Store in a sealed container.
Alternative topping: Make a syrup with 1 cup sugar and 1/2 cupwater. Bring to the boil when sugar is dissolved and boil for 5minutes. Dribble syrup onto warm pastries and sprinkle with cardamomand nuts.