The picarón is a traditional Peruvian dessert, perfect for cold winter days. This recipe for picarones, made with squash and chancaca, offers a fluffy dough and an aromatic syrup with cinnamon and cloves. Unlike other desserts, picarones are easy to prepare and require simple ingredients that you probably already have at home. They are ideal for sharing with family at tea time or as a sweet craving that comforts.
This version stands out for its elastic dough made with flour, baking powder, and cooked squash, fried until golden. The chancaca syrup, thickened with cornstarch and flavored with orange peel, cinnamon, and cloves, gives it a unique touch. Although there are other variations, this recipe is practical and quick, ideal for beginners. If you are looking for an authentic and delicious dessert, these picarones are the perfect choice.
Prep
20 min
Cook
5 min
Servings
30
Cook the pumpkin, grind and mix with the flour, powder, salt.
The dough should have a somewhat elastic consistency, put oil to heat, I use two spoons to separate the mixture in the pan.
They are made very quickly, when they take color and brown a little they are ready.
In a pot, place the chancaca, 4 cups of water and stir, add a teaspoon of cornstarch, cinnamon, cloves and orange peel, when it reaches consistency and releases the boil, add the pickles.
To enjoy!!
