Usbu Al Zainab / Zainab’s Fingers

 Oman officially the Sultanate of Oman,is an Arab country in southwest Asia, on the southeast coast of Arabian Peninsula. The nation shares its bounderies with United Arab Emirates in the northwest, Saudi Arabia in the west and Gulf of Aoman in the northeast. When I was searching for Omani cookies, I saw only one recipe but I didn’t think it was an authentic recipe. So I had to look for some other snack. Then I came across these cute zainab’s fingers which are made with samosa patties. Usually I prefer working any recipe from scratch but today I was desperate. I had a class, a bread order and a large pan full of mushroom masala to be made. And I also had to complete the dish of the day within 3pm so that I will have enough sun light to take decent snaps. So I went to the simplest of the recipes I came across.

 I bought a pack of samosa patties recently and tried to make samosa once. My daughter loved it. So when I saw this recipe, I was so happy as I had all the ingredients ready. I also had some crumbled paneer in the fridge. S0 instead of cream cheese I used paneer. There were two types of Zainab’s Fingers recipes available in the net. One was so much like donuts and the other was this version. This took about 30 minutes from start to finish to make 20 fingers. I was moving like a whirlwind across the kitchen doing multitasking. But at the end of the day, when I took a bite of the pastry, I was so happy. It tasted absolutely delicious. It is mildly sweet as sugar syrup is drizzled on the pastry. And the cheese filling was yumm. If you have a batch of samosa patties, give this recipe a try. You will never be disappointed. Both hubby and Sruti liked it so much that the plate I served them was finished within minutes.

Recipe Source: Shab’s Cuisine

Makes 20 Fingers

Ingredients:

Samosa Patties-20 nos

Flour-2 tbs

Water-4-5 tbs

Paneer-1/2 cup

Milk-1 tsp

Oil-to deep fry

Sugar-1/3 cup

Water-1/3 cup

Cardamom Powder-1/2 tsp

Procedure:

In a mixer grind together crumbled paneer and milk to form a coarse paste.

Thaw 20 samosa patties.

Work 5 at a time and keep other patties covered to avoid drying.

Place half a tablespoon of the paneer at one edge of the samosa patty.

Close the edges in a triangular shape so as to cover and seal the paneer.

Now start rolling the patty.

Mix together flour and water to make a paste.

Apply this paste at the end of the samosa patty.

Roll it tight so that the end sticks.

Arrange it on a plate and keep all the rolls covered.

Heat oil in a pan and deep fry all the rolls until golden.

In a sauce pan bring the sugar and water to boil.

Add cardamom powder and allow it to boil until it becomes thick and sticky.

Arrange the deep fried rolls in a serving plate.

Drizzle the rolls with syrup and serve immediately.

 

 

Usbu al Zainab / Zainab's Fingers

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Ingredients

  

Ingredients

• Samosa Patties-20 nos
• Flour-2 tbs
• Water-4-5 tbs
• Paneer-1/2 cup
• Milk-1 tsp
• Oil-to deep fry
• Sugar-1/3 cup
• Water-1/3 cup
• Cardamom Powder-1/2 tsp

Instructions

 

Procedure

• In a mixer grind together crumbled paneer and milk to form a coarse paste.
• Thaw 20 samosa patties.
• Work 5 at a time and keep other patties covered to avoid drying.
• Place half a tablespoon of the paneer at one edge of the samosa patty.
• Close the edges in a triangular shape so as to cover and seal the paneer.
• Now start rolling the patty.
• Mix together flour and water to make a paste.
• Apply this paste at the end of the samosa patty.
• Roll it tight so that the end sticks.
• Arrange it on a plate and keep all the rolls covered.
• Heat oil in a pan and deep fry all the rolls until golden.
• In a sauce pan bring the sugar and water to boil.
• Add cardamom powder and allow it to boil until it becomes thick and sticky.
• Arrange the deep fried rolls in a serving plate.
• Drizzle the rolls with syrup and serve immediately.

 

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