Gosh Feel

Combine 2 eggs, 2 tablespoons caster sugar, ¼ tablespoon salt, and ½ cup milk in a large mixing bowl. Whisk until well blended and smooth.

Add 4 tablespoons oil to the egg mixture and whisk to incorporate evenly.

Sift 2½ cups plain flour and ½ tablespoon ground cardamom together into the wet ingredients. Mix gently with a wooden spoon until a soft dough forms.

Transfer dough to a clean work surface lightly dusted with ¼ cup plain flour for kneading. Knead for 3-4 minutes until smooth and elastic, adding more flour as needed to prevent sticking.

Divide the dough into 8 equal portions. Roll each portion into a smooth ball, then gently flatten into a disc approximately ¼ inch thick.

Heat oil for deep-frying in a deep, heavy-bottomed pan or wok to 350°F (175°C). Test readiness by dropping a small piece of dough into the oil—it should sizzle and rise within seconds.

Carefully place 2-3 dough discs into the hot oil, one at a time, allowing space for expansion. Fry for 1-2 minutes on the first side until pale golden.

Flip the gosh feel gently using a slotted spoon and fry for another 1-2 minutes until evenly golden brown on both sides.

Remove cooked gosh feel with a slotted spoon and drain on paper towels. Repeat with remaining dough discs.

Serve gosh feel warm, either plain or with a dusting of additional caster sugar if desired. Traditionally enjoyed with Afghan tea or as a dessert.