Heat rabri in a non-stick pan 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 in a bowl and cool.
Discard stem and bottom of USA Pear and finely chop. Add it to rabri, switch on heat and mix. Add cardamom powder and saffron strands, mix and cook for a minute.
Heat sufficient oil in a kadai.
Add 1 egg to pastry dough and whisk using an electric beater. Add remaining egg and whisk again to make a thick pastry dough.
Fill a piping bag fitted with a star nozzle with the pastry dough. Pipe out the pastry dough to make 3 inches long churros in hot oil and cut using a pair of scissor and 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. Put churros on it and coat well.
Put some pear rabri in a serving bowl. Place churros on a serving plate, sprinkle some sugar-cinnamon mixture on top and serve immediately with the pear rabri.