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photo by Trisha Rudra
Recipe by Trisha Rudra
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Sieve the flour in a large bowl and keep aside. In a saucepan, heat 1 cup of water.
To this, add the softened butter and sugar, and let dissolve.
Don't let it come to a boil. Add the salt, and whisk...and when you see the butter and sugar have dissolved, add the flour and thandai powder or crushed nuts (a mixture of crushed almonds, cashews, pistachios) Switch off the heat. With a quick hand, whisk the flour in
..or use a heavy spatula and mix until well combined.
The flour will start clumping and leaving the sides of the saucepan
Pour it into the bowl, and let it cool to room temp.
Once the flour mixture has cooled, add one egg and whisk, either with a hand whisk or electric beater. When combined, add the second egg and whisk again.
Don't worry if the mixture is pasty... pour it into a piping bag with a star-nozzle attached at the tip.
Pipe out about 3 inch-sized churros on to a parchment-lined tray, and chill the churros for about 15 mins in the freezer.
(this is a step I saw on Tasty..)As the churros chill, prepare the rabri. Heat a deep-bottomed pan, and add the crumbled khoya. As it melts, add the saffron-used milk, sugar, condensed milk, crushed nuts or thandai powder, and mix. Let the rabri thicken, and come to a boil. Take it off the heat, and pour into a serving bowl. Garnish and keep aside.
Now heat a deep-bottomed pan/pot with oil, enough to deep fry the churros.
Keeping heat on medium, take out the churros from the chiller and gently peel them off the parchment paper and slide into the hot oil.
Fry on medium-high heat until one side is golden, and then flip if needed...
Take out on to a napkin-lined plate. Repeat process until all the churros are fried. Before serving, roll them in a plate of brown sugar & ground up almonds mixture.
Serve with rabri.