Picarones

Picarones

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 2 hours 30 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Key Ingredients:

Doughnut like preparation that is a favourite of the Peruvians

Ingredients

Refined flour (maida) 1½ cups
Yam, cut into big pieces and cooked 250 gms
Pumpkin, cut into big pieces and cooked 250 gms
Dry yeast, mixed with 1 tbsp sugar, 2 tbsps water and proved for 10 mins ½ tbsp
Eggs 1
Orange zest, grated 1 tsp
Lemon juice 1 tbsp
Salt ¼ tsp
Oil to deep fry
Cinnamon (dalchini) powder ¼ tsp
Icing sugar (optional) as required
Syrup
Orange, juice extracted 1
Brown sugar 1½ cups
Jaggery, grated ¼ cup
Cinnamon (dalchini), ground 2 one-inch sticks
Clove (laung) powder 1 tsp
Aniseeds (saung) 1 tsp

Methods

Puree yam and pumpkin in a mixer and transfer into a bowl.
Add refined flour, yeast mixture, egg, orange zest and 1 tsp lemon juice and mix till it becomes a slightly sticky dough. Rest the dough for 2 hours till it becomes smooth and firm.
To make the syrup, take orange juice, remaining lemon juice, brown sugar, jaggery, cinnamon powder, clove powder, aniseed and ½ cup water in a non-stick pan and boil till it thickens.
Mix ¼ tsp of salt in ½ cup of water and soak your hands in it for this will help to mould the batter.
To make each picarone place 2 tbsps of dough on a floured surface, roll into a cylinder and then shape it into a ring (like a doughnut).
Heat sufficient oil in a deep pan, add these picarones and deep-fry on high heat till they turn golden brown. Drain on absorbent paper.
Arrange them on a serving platter, pour the syrup over them to coat them.
Sprinkle cinnamon powder and icing sugar and serve.

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