- 4 large carrots, grated
- 1 ¼ cup brown sugar
- 1 cup water
- ½ cup hazelnuts, chopped into small pieces
- ½ cup coconut flakes to decorate
Directions:
1) Place the grated carrots, water and sugar in a wide, heavy pan
2) Cook over medium heat, for about 30 minutes or until all the liquid evaporated and the carrots are softened
3) Mash the cooked carrots to turn into a thick, chunky paste. At this point, they should also thicken, start to caramalise and get sticky. Turn the heat off
4) Stir in the chopped hazelnuts to the carrot paste and mix well. Again using your stirring spoon, blend them all well and turn into a thick paste
5) Cover a small tray with parchment paper. Spread the carrot paste evenly and tightly, making sure they stay intact and rest the mixture to settle for 2 hours in fridge
6) Start shaping the carrot paste. Take a dessert spoonful and shape into small round balls
7) Spread the desiccated coconut flakes on a dry surface and coat the carrot balls to coat all over
8) Cezerye is ready to serve
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