cezerye dessert
Equipment
- Pan
- Knife
- fork
- bowl
Ingredients
- 6 large carrots medium
- 3/4 cup granulated sugar
- 1 tea glass water
- 100 grams Pistachio
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/4 teaspoon turmeric
- 1/4 teaspoon ginger
- 1 teaspoon honey
- 1 teaspoon cornstarch
For surface
- 1 glass grated coconut
Instructions
- After washing the carrots, peel and chop into slices andboil in water
- Strain the carrots and crush them with a blender.
- Putthe carrot puree in a saucepan. Add sugar and cook on low heat by mixing with awooden spoon.
- addcezerye’s spice
- Mixconstantly and continue to cook until the water absorbs, mix a little water andcorn starch and pour to the pot. Continue mixing.
- Take the shells of pistachios and add them to the pot andmix. Sprinkle half of the grated coconut in a square tray.
- Pourthe prepared mixture into the tray and fix it. (Take care not to be too thick)Sprinkle the remaining coconut surface it.