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–+ servings
Gosh e Fil
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Gosh e Fil

Yield: 30
Author: Shayma Saadat

Equipment

  • round cookie cutter (size of your choice)
  • a wok or deep fryer
  • Rolling Pin

Ingredients

  • 200 + 50 g flour
  • pinch salt
  • 2 eggs, whisked
  • 30 g butter, melted
  • 1 heaped tsp granulated sugar
  • 50 ml full-fat milk
  • neutral oil like corn or sunflower, for deep frying
  • caster / icing sugar
  • 1 tsp cardamom powder or crushed cardamom seeds (optional)
  • handful unsalted pistachios, crushed with a rolling pin
  • handful edible rose petals, available at Persian or Middle Eastern grocery stores

Instructions

  • Sift the two portions of flour separately.
  • Add a pinch of salt to the 200g portion.
  • You will keep the remainder of the 50g of flour on reserve whilst you are kneading the dough.
  • In a large bowl combine whisked eggs; cooled, melted butter; granulated sugar; and 50ml of milk.
  • Add 200g of sifted flour and knead on a floured surface till it comes together and forms a dough.
  • If it is seems wet and sticky, slowly add flour from the reserve till it begins to bind well.
  • Knead for 10-15 minutes.
  • Divide dough into two portions, cover with a teacloth or plastic wrap and allow to rest for 1 hour.
  • Roll out first portion on a floured surface with a floured rolling pin till dough is half a centimetre thick.
  • 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, as shown in the photo above.
  • Place on parchment paper as you shape them and cover with a teacloth.
  • Take the leftover scraps from the cookie cutter and knead it into the second portion of dough.
  • Repeat the process of rolling out the dough and cutting out circles, as you did for the first portion.
  • 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.
  • 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.
  • Sprinkle with icing sugar, cardamom powder, crushed pistachios and rose petals.