Ingredients with Measurements:
- 1 cup grated carrots
- 1 cup desiccated coconut
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup unsalted butter
- 1/2 cup chopped walnuts
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp salt
Special equipment needed:
- Large mixing bowl
- Medium saucepan
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the grated carrots, desiccated coconut, chopped walnuts, ground cinnamon, ground nutmeg, ground cardamom, and salt.
3. In a medium saucepan, combine the granulated sugar, water, and unsalted butter. Heat over medium heat, stirring constantly, until the sugar has dissolved and the butter has melted.
4. Pour the sugar mixture over the carrot mixture and stir until well combined.
5. Line a baking sheet with parchment paper.
6. Using a small cookie scoop or spoon, drop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 20-25 minutes or until the edges are golden brown.
8. Remove from the oven and let cool on the baking sheet for 5 minutes.
9. Transfer the coconut cezerye to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes about 20-24 pieces of coconut cezerye.
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 4g
Cholesterol: 10mg
Sodium: 45mg
Total carbohydrates: 15g
Dietary fiber: 1g
Total sugars: 14g
Protein: 1g
Substitutions for ingredients:
- You can use brown sugar instead of granulated sugar for a deeper flavor.
- You can use ghee instead of unsalted butter for a richer taste.
- You can use chopped almonds or pistachios instead of walnuts for a different texture.
Variations:
- You can add 1/2 cup of raisins or dried cranberries to the mixture for a fruity flavor.
- You can add 1/4 cup of orange zest for a citrusy taste.
- You can add 1/4 cup of cocoa powder for a chocolatey twist.
Tips and tricks:
- Make sure to grate the carrots finely to ensure that they cook evenly.
- You can use a food processor to grate the carrots if you prefer.
- Use a cookie scoop or spoon to ensure that the cezerye are all the same size.
- Let the cezerye cool completely before storing them to prevent them from becoming soggy.
Storage instructions:
Store the coconut cezerye in an airtight container at room temperature for up to 1 week.
Reheating instructions:
You can reheat the coconut cezerye in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5 minutes.
Presentation ideas:
Arrange the coconut cezerye on a platter and sprinkle some extra desiccated coconut on top for a pretty presentation.
Garnishes:
You can garnish the coconut cezerye with some chopped walnuts or pistachios for a pop of color.
Pairings:
Serve the coconut cezerye with a cup of Turkish tea or coffee for a traditional treat.
Suggested side dishes:
These coconut cezerye are perfect on their own as a sweet snack.
Troubleshooting advice:
- If the cezerye are too dry, add a little more water to the sugar mixture.
- If the cezerye are too wet, add a little more desiccated coconut to the mixture.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients. Store the cezerye in an airtight container to prevent contamination.
Food history:
Cezerye is a traditional Turkish sweet made with grated carrots, sugar, and nuts. It is often served during special occasions and holidays.
Flavor profiles:
These coconut cezerye are sweet, nutty, and spiced with cinnamon, nutmeg, and cardamom.
Serving suggestions:
Serve these coconut cezerye as a sweet snack or dessert.
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Region: Turkish