Churros with Pear Rabdi

Method

1. Heat rabri in a non-stick pan till just warm and switch off heat.
2. To prepare pastry dough, heat 1 cup water in another non-stick pan. Add butter and mix. Add 1 tbsp castor sugar and salt, mix and cook till sugar melts. Add flour and whisk till well combined. Transfer into a bowl and cool down to room temperature.
3. Discard stem and bottom of USA Pear and chop finely. Add it to the rabri, switch on heat and mix. Add cardamom powder and saffron strands, mix and cook for a minute. Cool and transfer into a serving bowl.
4. Heat sufficient oil in a  kadai.
5. Break 1 egg into pastry dough and whisk with an electric beater. Break the remaining egg into it and whisk again to make a thick dough.
6. Fill this dough into a piping bag fitted with a star nozzle. Pipe out 3 inches long churros directly into hot oil and cut with a pair of scissor. Deep-fry till golden and crisp. Drain on absorbent paper. These are churros.
7. Take ⅓ cup castor sugar and cinnamon powder on a plate and mix well. Roll the churros in this mixture till all are well coated.
8. Place churros on a serving plate, sprinkle some sugar-cinnamon mixture on top and serve immediately with the bowl of pear rabri.

Additional Tips and Tricks