Picarones

Method

1. Puree yam and pumpkin in a mixer and transfer into a bowl.
2. 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.
3. 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.
4. Mix ¼ tsp of salt in ½ cup of water and soak your hands in it for this will help to mould the batter.
5. 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).
6. 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.
7. Arrange them on a serving platter, pour the syrup over them to coat them.
8. Sprinkle cinnamon powder and icing sugar and serve.

Additional Tips and Tricks