Churros with Pear Rabdi

Methods

• Heat rabri in a non-stick pan till just warm and switch off heat.
• 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.
• 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.
• Heat sufficient oil in a  kadai.
• 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.
• 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.
• 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.
• Place churros on a serving plate, sprinkle some sugar-cinnamon mixture on top and serve immediately with the bowl of pear rabri.