Heat together water, butter, salt, and sugar in a saucepan until it reaches a rolling boil. 

After that, remove it from the heat and stir in the flour until you have a nice, smooth mixture.

Let it cool down a little before moving on to the next step.

Transfer dough to a piping bag fitted with a star nozzle.

Pipe the dough into a swirl shape on a piece of parchment paper. 

Next, refrigerate the churro disks for roughly 25 minutes.

Heat oil in a pan and gently place the churro disks into the sizzling oil. 

Fry them in batches until they’re beautifully golden brown on both sides. 

After frying, drain them on paper towels.

While the churros are warm, coat them in a mixture of cinnamon and castor sugar.

Take one churro disk and sandwich a scoop of gulab jamun ice cream between two disks.

Serve immediately to enjoy the crunchy-cold contrast.