In a mixing bowl, whisk the flour, baking powder, and salt together. In a separate bowl, beat the vegetable shortening and cane sugar together.
Add the dry ingredients to the wet ingredients, then pour in warm water and knead together until a uniform ball is formed, about 8-10 minutes. Cover the dough and let it rest for 15-30 minutes.
In the meantime, add the piloncillo, water, and lemon juice to a small saucepan. Simmer over medium-low until it reaches a syrup consistency, about 10-12 minutes.
Roll the dough out on a lightly floured surface until ~⅛-inch thick, then cut it into ½-inch squares.
Heat the oil in a large stockpot until it reaches 350°F. Fry the squares of dough in small batches until puffy and golden-brown, about 2-3 minutes per batch. Transfer them to a large strainer over a bowl or plate to drain excess oil while you cook the rest.
Mix the fried dough and syrup together in a large bowl, then use your hands to shape the pieces into balls, pushing them together so they stick. Transfer each one to a tray, and allow them to dry before serving. Happy eating!
Try lime juice or cinnamon in place of the lemon juice for the piloncillo syrup.
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Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.