Picarones con Almíbar de Chancaca

prepHeat oil in deep pan for frying
3 cups / 720 ml cooked zapallo (pumpkin), strained and puréed		mix in zapallo, no kneading	rest dough 30 min	wet fingers, shape & fry in hot oil	drain & serve with warm syrup
6 cups / 720 g flour	sift together
6 tsp baking powder
1 pinch salt
oil for frying
1 cup / 240 ml chancaca (raw cane sugar block), crumbled	simmer until syrup thickens 15 min
1 cup / 200 g sugar
3 cups / 720 ml water
1 orange peel strip
1 cinnamon stick

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