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

 * 1) Beat eggs until frothy, beat in sugar and salt.
 * 2) Stir in milk and oil.
 * 3) Sift flour, add half to egg mixture and blend in with wooden spoon.
 * 4) Gradually stir in remainder of flour, holding back about ½ cup.
 * 5) Turn onto floured board and dust with some of reserved flour.
 * 6) Knead for 10 minutes until smooth and glossy, using more flour as required.
 * 7) Dough will still be slightly sticky.
 * 8) Cover with plastic wrap and rest for 2 hours.
 * 9) 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.
 * 10) Gather up dough on one side and pinch, forming a shape resembling an elephant ear.
 * 11) Place on a cloth and cover.
 * 12) Repeat with remaining dough.
 * 13) Deep fry one at a time in oil, heated to 190°C (375°F) turning to cook evenly.
 * 14) Fry until golden, do not over-brown.
 * 15) 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.
 * 16) Drain pastries on paper towels.
 * 17) Sift icing sugar with cardamom if used and dust pastries with mixture.
 * 18) Sprinkle with nuts and serve warm or cold.
 * 19) Store in a sealed container.
 * 20) Alternative topping: make a syrup with 1 cup sugar and ½ cup water.
 * 21) Bring to the boil when sugar is dissolved and boil for 5 minutes.
 * 22) Dribble syrup onto warm pastries and sprinkle with cardamom and nuts.