In a saucepan, add the milk, butter and one tablespoon of sugar. When bubbles start to form, remove from heat and add the flour all at once, stirring constantly.
Cook the dough until it doesn’t stick to the bottom of the pan and forms a smooth ball. Allow it to cool and incorporate the eggs.
Arrange the dough into a pastry sleeve with a large flower nozzle. Shape the churros to the desired size, cutting with scissors.
Add one-third cup of cane sugar and one teaspoon of cinnamon in a shallow dish. Fry in hot oil until golden brown, coat with the mixture of cinnamon and sugar.
Fill the piping bag with dulce de leche and with the help of a nozzle pipe-in desired amount of filling and serve with cold or hot coffee.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
In 2011, Chindi decided to sell her restaurant in Vancouver and head to India. She moved to Chennai and opened a global restaurant L’attitude 49 within the Grande Bay Resort and Spa in December 2011.