Description

Jezerye carrot sweets- delicious Turkish vegetable dessert. Its classic recipe includes carrots, granulated sugar, lemon juice and spices. However, we have expanded the list of ingredients a little by adding zest, honey, coconut and nuts to our step-by-step recipe with a photo. This makes homemade carrot sweets even tastier. They have really unusual, but extremely pleasant taste, and to say that they are useful, we believe, is generally superfluous.

Turkish confectioners say that when making Jezerye carrot sweets at home, the carrots should first be boiled, then mashed and boiled again. However, with such a long heat treatment, most of the nutrients and vitamins evaporate from it. Therefore, we immediately grind the carrots with a blender, and only then proceed to boiling. This does not affect the taste of sweets, but in this case, carrot dzhezerye are more useful and cook a little faster.

It's time to start making this wonderful Turkish dessert according to our photo recipe. Just keep in mind that due to the need for drying, it takes a long time to cook: more than 10 hours (faster in the oven)!

Ingredients

(1 kg)
(0.5 kg)
(250 g)
(3-5 tbsp. L.)
(100-150 g)
(1 PC.)
(3 boxes)
(1 pod)
(1 tsp.)

Cooking steps

We clean 1 kg of sweet, juicy carrots.

Three small carrots (it is faster and more convenient to chop it in a blender).

We transfer it to a thick-walled saucepan, add a pound of granulated sugar and, after waiting for the carrot to give juice, we send it to the stove to cook over low heat for 2-3 hours (the juicier the carrots, the longer). In the process, the carrots need to be stirred from time to time.

After the liquid has evaporated, and the darkened carrot looks like marmalade and acquires a caramel flavor, add to it juice from ½ lemon, lemon zest, 3 pre-ground cardamom boxes, seeds from 1 vanilla pod, 1 tsp. cinnamon (if desired, you can also add ½ tsp. ground ginger and ¼ tsp. cloves), as well as 3-5 tbsp. l. honey (also optional). We simmer all together on the fire until the carrots are completely boiled down. We check the readiness of the mixture as follows: take a little, cool it and try to roll it into a tight ball. If it works, the carrot mixture can be removed from the heat, no - you should boil a little more... At the end, add 250 g of any coarsely chopped nuts to the puree.

We take a rectangular baking dish with low sides, line it with food grade polyethylene and put the carrot mass there in a layer of 1.5-2 cm in height. We ram it well. After that, cover the carrot puree with a towel and leave to dry at room temperature for 8 hours. If you want to speed up the process, put the mass in the oven and dry it at a low temperature (60-70 degrees), like a marshmallow.

Sprinkle almost ready-made carrot sweets with coconut.

At the end, we cut the Jezerye into squares and put them in prepared boxes (as an option, we roll them into balls, which we roll again in coconut chips).

Bon Appetit!

Carrots are the only ingredient that is almost always found in every home. In winter and summer, this orange vegetable can be found in decent quantities in every kitchen. Everyone loves carrots - children and adults, always losing weight and living without restrictions.

At the same time, few people know that, in addition to carrot salad and carrot pie, you can make many delicious desserts from this vegetable, which will definitely please lovers of sweets.

Cookies "Spicy carrot"

Ingredients:

4-5 pieces of carrots
200 g butter
100 g flour
3 tbsp Sahara
baking powder
cinnamon
vanillin
nuts.

Cooking method:

Grate the boiled carrots and put them in a bowl. Add softened butter, sugar, flour, nut crumbs, cinnamon and vanillin to it. Add baking powder to the mass. Stir the resulting dough well, cover with cling film and put in the refrigerator for half an hour.

Grease a baking sheet with oil or cover with baking paper. We take out the dough, put small portions on a baking sheet with a tablespoon. Cookies can be of any shape you like.

We send the baking sheet for 20 minutes to the oven, preheated to 200 degrees. When the cookies have cooled slightly, decorate with colored sprinkles or chocolate.

Curd-carrot soufflé

Ingredients:

half a fresh carrot
200 g cottage cheese
3 eggs
0.5 cups sugar
30 g butter
vanillin.

Cooking method:

Boil the carrots until soft. Grate and lightly fry on butter... Add cottage cheese to the carrot mixture and rub everything through a sieve.

Add sugar, vanillin and egg yolks... Beat the whites well and also add to the mixture. We spread the soufflé in oiled tins and bake for 15-20 minutes in an oven preheated to 170 degrees.

Hazelnut muffins

Ingredients:

100 g flour
100 ml orange juice
80 g peeled carrots
60 g sugar
50 g roasted hazelnuts
4 tablespoons vegetable oil
1 tsp lemon juice
0.5 tsp baking powder
vanillin
a pinch of salt
icing sugar for decoration.

Cooking method:

Pour sugar into orange juice, dissolve it and add vanillin, lemon juice. Add grated carrots, vegetable oil there and mix well. Add chopped nuts to the mixture, mix. Pour flour mixed with salt and baking powder, mix everything well.

Put the mass in muffin tins. We bake for 25-30 minutes in an oven preheated to 180-200 degrees. We decorate to our liking with colored sprinkles, glaze decorations or in any other way.

Carrot ice cream

Ingredients:

1 kg of carrots
2 oranges
1 lemon
8 tbsp Sahara
0.5 ml of cream 33%.

Cooking method:

Squeeze out the juice from carrots and citrus fruits, filter through a sieve. Add sugar to the juice and dissolve it completely. Beat the cream with a mixer in steady peaks. Continuing to whip the cream, pour in the juice in a thin stream. The juice and cream should mix well.

Cover the ice cream with cling film and put it in the freezer for 3 hours. Beat the ice cream with a mixer and put it in the freezer again for an hour. We repeat the procedure at least 2 more times.

Carrot rafaello

Ingredients:

500 g carrots
200 g sugar
300 g coconut flakes
a few drops of lemon juice.

Cooking method:

Wash raw carrots, peel and grate three. Add sugar, lemon juice and mix. Heat the pan and simmer the carrot mass until the liquid evaporates over low heat. Add some of the coconut flakes and mix.

Cool the carrot mass and sculpt small balls from it. Roll each ball in coconut flakes. Put in the refrigerator for at least 2 hours.

Sweet, juicy carrots - 200 g
Dates - 110 g
Dried apricots - 100 g
Coconut flour - 25 g
Coconut flakes - 10 g
Ground cinnamon - 0.5 tsp
Lemon juice
Coconut flakes for dusting

Close Ingredient stamp

A delicious and healthy dietary dessert with coconut! Inexpensive, simple and fast! Step by step recipe with photo!

Hey! With you Evgeniya Ulanova and today we will do carrot candy! Diet, healthy, easy to prepare, very budgetary and delicious!

I really love vegetables - for the variety of flavors, for the fact that they can often be eaten both cooked and raw, and, of course, for their undeniable benefits! It is clear that I do not like all vegetables equally, not all of them are available at one time or another of the year, and on some, the price bites. But there is one vegetable, which in all respects is the best! As you probably already guessed, this is Her Majesty Carrot!)

Delicious, crispy, sweet, cheerful orange color, very healthy, cheap, after all, it is presented on the shelves all year round. Carrots are universal: they can be used to make soup, squeeze juice, make a side dish and, of course, a dessert. Previously, housewives baked carrot pies, pancakes, and then somehow they undeservedly forgot or overshadowed this wonderful vegetable. Instead, many other products have appeared that are considered more dessert. But in vain! Carrot baked goods and other sweets can be delicious!

That's why today I decided to cook healthy carrot candy, whose delicate taste just won me over! In addition, these sweets can be called low-calorie, which is very important for those who want to lose weight: 100 g contains 210 kcal. Energy value one candy weighing 20 g - 42 kcal. Well, of course, these carrot sweets are free of sugar and artificial sweeteners - only natural ingredients! And this means that such sweets can be given to children with peace of mind. They are also suitable for vegans and raw foodists.

True, since the main product in sweets is carrots, you will have to choose them more carefully. The hard, fibrous middle in carrots will not work for us. You have to throw it out. In general, it is best to take only dug carrots, very sweet and juicy. But we have spring now, and therefore we choose the best of what is! So, we bought the carrots, are we cooking now?

Grate 200 g of carrots on a fine grater.

Then grind 110 g of dates and 100 g of dried apricots in a blender.

Then add carrots to the resulting mass. Grind everything together again, but so that large fractions remain. This is a matter of taste, of course, but I still like it better when sweets come across pieces!

Put the mixture on a plate, add 0.5 tsp. ground cinnamon ...

…and some lemon juice.

We mix. We add 25 g of coconut flour, but with care, because it takes all the liquid from the candies!

And last but not least, add 10 g of coconut. Mix!

Israeli carrot sweets
Peel the carrots, cut into strips 3 cm long, add water, cover and cook over low heat for 30 minutes. Then grind the carrots in mashed potatoes, add sugar, orange and lemon juice and cook for another 50-60 minutes, stirring occasionally until thickened. Then add ginger root, cinnamon and chill. Roll out the cooled mass like dough, 1.5 cm thick on a damp cutting board, cover with a towel and leave for 2 days. Then sprinkle with sugar, cut into strips 2.5 cm wide, turn over and sprinkle with sugar on the other side. This procedure should be repeated for 4 days, turning the strips over several times until they are dry. Then cut them into squares and sprinkle with sugar.
carrots - 500 gr.
water - 0.5 cups
sugar - 150 gr.
orange juice - 0.5 cups
lemon juice - 0.25 cups
ginger root - 2 tsp l.
cinnamon - 0.5 teaspoon l.

Carrot candy
carrots - 0.5 kg.
sugar - 0.5 kg.
vanilla sugar - 1 sachet
zest of 1 lemon
cognac or rum (for adults) - 1 tsp. l.
For sprinkling: sugar, chopped nuts, coconut.
Peel and rub the carrots on a fine grater. Sprinkle the carrots with sugar in a heavy-bottomed saucepan and set on very low heat. We do not add water, the carrots will let some juice and this will be enough.
Cook, stirring occasionally, until gruel is formed. It took me 50 minutes. (You can start stewing with a lid, stir more often, and then see how much liquid has formed, whether it is worth keeping it under the lid or evaporating. If necessary, you can add a little water.)
At the end of cooking, add grated lemon zest, vanilla and cognac or rum. Let the mixture cool well.
Then we roll up balls the size of a walnut.
Dip them in sugar and put the carrot candies on a plate. The sweets are ready.
Bon Appetit!

Apple-carrot candies with a surprise
It is so nice to please yourself with some sweetness with a cup of tea. It’s even more enjoyable to know that it’s useful. Cooking homemade sweets, healthy and tasty.
2 carrots
2 apples
1 cup prunes
3-4 tbsp. l. smaller oatmeal
Nuts (walnuts or hazelnuts or almonds)
Dark chocolate bar

1. Grate the carrots and the apple on a fine grater (as a result, you get a lot of juice, you need to squeeze the mass of the apple and carrot a little).

2. Rinse the prunes, soak a little, if hard, and chop finely, or even better, mash with a fork along with the apple-carrot mass.

3. Lightly fry the oatmeal in a dry frying pan and add to the bulk.

4. Peel the walnuts (or others) (I do this by pouring boiling water over the nuts; the skin comes off easily, but I also like the taste of soaked nuts; if you do not like such nuts, it is better to fry them a little in a dry frying pan, the skin is also easy separates).

5. Roll small balls from the mass (about 11 pieces) and put a nut in the middle (surprise).

6. Melt the chocolate and dip each candy into it.

7. Put homemade sweets in the refrigerator.