Gosh E Fil – Elephant Ears Pastries
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About Gosh E Fil - Elephant Ears Pastries
Gosh-e Fil, also known as Elephant Ears Pastries, is a beloved Afghan and Iranian treat traditionally enjoyed during festive occasions like Eid ul-Fitr. These delightful pastries get their name from their unique shape—each piece of dough is carefully crafted to resemble an elephant's ear before being deep-fried to golden perfection.
Once crispy and light, the pastries are generously topped with chopped or powdered pistachios and a dusting of powdered sugar or a drizzle of sugar syrup, adding a touch of sweetness and a satisfying crunch. Made with simple ingredients like eggs, all-purpose flour, and clarified butter, Gosh-e Fil makes for a perfect breakfast, brunch, or snack that brings a taste of tradition to your table.
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Recipe Time & More
Ingredients
- 2 Eggs
- 2 cup All Purpose Flour (Maida, divided)
- 1/2 cup Clarified Butter (Ghee, or vegetable, or oil or vegetable oil)
- 1 tsp Salt (or as per taste)
- 1/2 tsp Baking Powder
- 1/2 cup Milk (lukewarm)
- 2 tbsp Pistachio (powdered)
- 1/2 cup Powdered Sugar (or sugar, or syrup or u use sugar syrup)
- Oil (for deep fry)
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Instructions
- Take ingredients in large mixing bowl (Eggs, baking powder, salt and clarified butter) mix it.
- Add all purpose flour n make soft n smooth dough by adding little by little lukewarm milk.
- Turn the dough onto a rolling pin board (using a bit of remaining 1/2 cup), sprinkle the dough with more of the remaining flour and knead for 10 minutes, using flour when needed.
- Dough will be somewhat sticky, but have a smooth gloss to it. Cover with plastic wrap and let it rest 30 minutes.
- After 30 minutes, pull off a piece of dough about the size of a large cherry tomato.
- Roll into a flat 31/2" x 4" oval. Take one side of the oval and fold it over to the other side, crimping edges together. It will resemble an elephant ear.
- Make more â¬Åears,â¬Â deep frying them, in batches, in heated oil. Turn to cook evenly till golden, remove, and drain on paper towels.
- When cool sprinkle with powdered sugar and pistachios. Serve immediately or store on air tight jar.
Recipe Notes
Additional Tips
- For an extra aromatic touch, add a pinch of ground cardamom or a few drops of rosewater to the dough—both are traditional flavors in Afghan desserts and will elevate the pastries' fragrance.
- If you don’t have clarified butter (ghee) on hand, you can use regular unsalted butter, but be sure to cook the pastries at a slightly lower temperature to prevent burning due to the milk solids.
- To keep the Gosh-e Fil crispy, drain the fried pastries on a wire rack rather than paper towels, which can trap steam and make them soggy.
- For a vegan variation, substitute eggs with a flaxseed or chia seed gel (1 tablespoon of ground seeds mixed with 2.5 tablespoons of water per egg) and use plant-based butter or coconut oil in place of clarified butter.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 838kcal | Carbohydrates: 98g | Protein: 15g | Fat: 43g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 24g | Cholesterol: 2mg | Sodium: 760mg | Fiber: 3g | Sugar: 36g
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Such a tasty dish! Thanks for the recipe.
This looks so good! Appreciate the share.
What a flavorful dish! Thanks for sharing.
What a delightful recipe! Thanks for sharing.
This is so inspiring! Can’t wait to cook it.