By Peter Kuruvita
Very simple to prepare, this is another Afghan sweet that is served on special occasions. It is made by shaping some dough into the shape of a baby elephant’s ear, deep-frying it, and sprinkling with sugar and finely chopped nuts.
In a large mixing bowl, beat the eggs, sugar and salt until light and frothy, using an electric mixer. Add the milk and rice bran oil and continue beating until smooth.
Add 150 g (5½ oz/