The only technique in cezerye is boiling the carrot until it takes up its liquid and thickens, and that runs past an hour. You cannot stop stirring; carrot that catches on the bottom turns the whole batch bitter. The right consistency is when the mixture comes away from the pan in one piece.
Ingredients
For the cezerye
For coating
Method
-
Boil the carrot
Cook the grated carrot in water for 20 minutes, until completely soft.
-
Purée
Blend it smooth with a hand blender.
-
Add the sugar
Add the sugar and boil over a low heat for 45 minutes, stirring constantly.
-
Add the starch
Slake the cornflour in a little water, add it and stir for 10 minutes more. The mixture should come away from the pan in one piece.
-
Add the walnuts
Take off the heat and stir in the walnuts.
-
Spread in the tray
Spread it 2 centimetres thick in a buttered tray and level it.
-
Rest
Leave at room temperature for 6 hours, overnight if you can.
-
Cut and coat
Cut into cubes or bars and roll in desiccated coconut.
Tips
- Do not stop stirring; carrot that catches on the bottom turns the whole batch bitter.
- Take it off too early and the cezerye will not cut; wait until it comes away from the pan in one piece.
- Rest it overnight. Six hours is the lower limit and a night is noticeably better.
Nutrition
Values are per serving and approximate.