Thursday, 3 March 2016

Cezerye - Turkish Dessert (Vegan)



We try our best not to miss the early morning heaven. One such morning, while sipping strong ginger tea in our very large mugs, we watched a dove couple chasing each other from branch to branch and tree to tree. The female alighted on the ground and started pecking  while the male puffed up its body and went round and round dancing for its partner while cooing continuously. His spontaneity and enthusiasm was a pleasure to watch.

  A group of Oriental White eye settled on the profusely flowering Bignonia Venusta vine, flitting from bunch to bunch for nectar.



This is the bonus of living in the countryside.


We refilled our mugs, savouring early morning cool, oxygen rich breeze made richer by bird songs that seem to be coming from all around in myriad tones and pitches, sonorous to the ears and soothing to senses.

Whoosh went the pressure cooker whistle informing that the carrots were done. Carrots are being steamed for making Cezerye.


Cezerye is a delicious melt in the mouth Turkish dessert. It is difficult to believe that it is absolutely fat-free and yet so delectable. 




The name is derived from the word "cezer", which means "carrot" in Arabic. It is healthy, light and delicious sweet.


Cezerye

Ingredients

  • 6-7 medium size carrots
  • 1 ¼ to ½ cups sugar
  • 1 ¼ cups unsweetened desiccated coconut
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla essence
  • 1 teaspoon cinnamon powder
  • ¼ cup pistachios, chopped

Instructions


  1. Peel and wash carrots. Cut them into medium size pieces. Pressure cook.
  2. Drain water and puree the carrots.
  3. Transfer pureed carrots into a heavy bottom steel wok. Add sugar.
  4. Cook on medium flame, stirring continuously till most of the water evaporates and mixture becomes thick and dry. It needs continuous stirring or else it will start burning at the bottom as it thickens.
  5. Add lemon juice, vanilla essence and powdered cinnamon.
  6. Cook for another 5 to 6 minutes stirring continuously.
  7. Add 1 cup desiccated coconut and chopped pistachios. Stir well. Turn off the heat.
  8. Let mixture cool. When it is warm and easy to handle, make walnut size balls.
  9. Roll in ¼ cup coconut. Keep in refrigerator.



2 comments:

  1. Love the recipe!
    Simple yet a delish!
    Would love to try!

    ReplyDelete
  2. These look really delicious. As our summer seems to be going on...and on... and on... and ON I think I could make these now. Thanks for sharing this lovely recipe Namita :)

    ReplyDelete

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