A traditional sweet crispy pastry made of flour, deep-fried and sprinkled with powdered sugar. Angel wings are known by many names around the world with various cultures having their own version of this crunchy treat. The dough is enhanced with alcohol like beer, rum, vodka or whiskey and shaped into long, oblong, rectangular strips, twisted ribbons or bow ties. In some countries, it is a custom for the husband to give angel wings to their wives on Friday, the 13th, to avoid any bad luck. Popular during Easter and Christmas, this delight is light, crunchy, heavenly and divine. No wonder they are referred to as "angel".
The Goan variation, though unknown to many, is made with all-purpose flour, egg, sugar, ghee, salt and flavoured with vanilla extract. Enriched with a layer of ghee and cornstarch that imparts the lightness to the pastry, which is cut into strips. Deep-fried on medium-low heat until crisp and lightly coloured. Dusted with confectioner’s sugar, angel wings are absolutely delicious and irresistible.
The Goan variation, though unknown to many, is made with all-purpose flour, egg, sugar, ghee, salt and flavoured with vanilla extract. Enriched with a layer of ghee and cornstarch that imparts the lightness to the pastry, which is cut into strips. Deep-fried on medium-low heat until crisp and lightly coloured. Dusted with confectioner’s sugar, angel wings are absolutely delicious and irresistible.
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Angel Wings
(Yields 350 grams)
Paste
Ingredients:
2 tablespoons melted ghee
2 tablespoons cornflour
Method:
In a bowl, cream the ghee and cornflour until light and fluffy. Set aside.
Dough
Ingredients:
1 1/4 cups all-purpose flour + extra for dusting
1 egg (lightly beaten)
1 tablespoon fine granulated white sugar
1/2 teaspoon vanilla extract
1 teaspoon ghee (softened)
3 1/2 tablespoons water (a little less than 1/4 cup)
confectioner's sugar (icing sugar) for dusting
oil for deep frying
a pinch of salt
Method:
Sift the flour and salt in a dish or bowl. Add the sugar, vanilla extract, egg and ghee. Gradually add the water and knead into a soft dough. Cover with a damp cloth and rest for 10 minutes.
Divide dough into two equal balls.
Dust some flour on a surface and with a rolling pin, roll each ball into a thin circle. Spread half of the paste on top of the circle. Tightly roll into a cylinder and cut into 3-inch pieces. Then, roll each piece lengthwise into 4-inches keeping the layers towards both ends. With a serrated wheel cutter, trim into 1-inch strips (see picture above). Cover strips and dough at all time with a damp cloth.
Continue the above with the remaining strips, second ball and side scraps. Keep some paste for the side scraps too.
Heat oil on medium-low flame and deep fry in batches until crispy and lightly coloured. Drain on absorbent paper towels. Do not brown.
Dust with icing sugar and serve. Alternatively when cooled, store in an airtight container.
To read click here: Copyright & Privacy Policy
Angel Wings
(Yields 350 grams)
Paste
Ingredients:
2 tablespoons melted ghee
2 tablespoons cornflour
Method:
In a bowl, cream the ghee and cornflour until light and fluffy. Set aside.
Dough
Ingredients:
1 1/4 cups all-purpose flour + extra for dusting
1 egg (lightly beaten)
1 tablespoon fine granulated white sugar
1/2 teaspoon vanilla extract
1 teaspoon ghee (softened)
3 1/2 tablespoons water (a little less than 1/4 cup)
confectioner's sugar (icing sugar) for dusting
oil for deep frying
a pinch of salt
Method:
Sift the flour and salt in a dish or bowl. Add the sugar, vanilla extract, egg and ghee. Gradually add the water and knead into a soft dough. Cover with a damp cloth and rest for 10 minutes.
Divide dough into two equal balls.
Dust some flour on a surface and with a rolling pin, roll each ball into a thin circle. Spread half of the paste on top of the circle. Tightly roll into a cylinder and cut into 3-inch pieces. Then, roll each piece lengthwise into 4-inches keeping the layers towards both ends. With a serrated wheel cutter, trim into 1-inch strips (see picture above). Cover strips and dough at all time with a damp cloth.
Continue the above with the remaining strips, second ball and side scraps. Keep some paste for the side scraps too.
Heat oil on medium-low flame and deep fry in batches until crispy and lightly coloured. Drain on absorbent paper towels. Do not brown.
Dust with icing sugar and serve. Alternatively when cooled, store in an airtight container.
