Spain x India
Jaggery churros with cardamom chocolate
Churros rolled in jaggery, dunked in cardamom chocolate. Breakfast in Madrid, evening in Bengaluru.
40 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original595kcalsame
7 gproteinsame
3 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Bring the water, butter and salt to a boil on high heat. Take off the heat, add the maida all at once and beat 1 minute until smooth. Cool 5 minutes.
- 2Spoon into a piping bag with a large star nozzle. Mix the jaggery powder and cinnamon on a plate.
- 3Heat the oil to 180°C on medium high heat. Pipe 10 cm lengths, snipping with scissors. Fry 3 to 4 minutes, turning once.
- 4Drain briefly and roll the hot churros in the jaggery cinnamon.
- 5Whisk the milk with cornflour, sugar and cardamom. Heat on medium for 4 minutes, stirring, until it thickens. Off the heat, stir in the chocolate.
Serve it like this
Stack churros in a criss cross pile on a long board. Pour the chocolate into a small cup with a cardamom dust and a jaggery crumble rim.
