This delicious and easy dessert Cezerye gets its name from the Arabic word, Cezer which means carrots. In southern Turkey, Cezerye refers to all the desserts prepared with carrots. The carrots found in Turkey are reddish pink to purple and are very sweet. This dessert needs just a few ingredients and tastes very creamy and delicious. Cezerye is entirely Dairy-free and is a great Vegan Dessert. One more great option for Vegan dessert that is very easy to make is Moroccan Stuffed Dates. This recipe calls for coarsely chopped walnuts. I have made it not just with walnuts, but with pistachios and Pecans and each of these nuts works great. I could call this dessert Turkish Carrot and Nut Bars and that would perfectly fit the recipe. If you have a little of different nuts in the pantry, use them to make the Cezerye. This recipe closely resembles the carrot halwa, except there is no dairy in the recipe.
Ingredients and Substitutes
We need very few ingredients for this Turkish Delight recipe. Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes. Carrots - I love to make this when I get the deep red/pink carrot. We call it the Delhi Carrot in India and is used to make Gajar Ka Halwa during the winter season. I didn’t get it this time and used regular carrots. Sugar - Regular white granulated sugar is what we use for the recipe. If vegan, make sure to get Vegan sugar. We could use raw sugar, but the color of the Cezerye becomes darker. So I would not suggest using brown sugar for this recipe. Corn starch - This is what helps bind the recipe and even though we use very little, it is a very important ingredient. Nuts - I first made this recipe using walnuts and have ever since made it with pistachios and pecans as well. So feel free to use any of these nuts that you have in hand. I have also made it using all three combined. Coconut powder - Coconut powder or finely ground coconut is available in Indian or Middle Eastern stores. If not easily available, you could make some by grating or shredding fresh coconut in a food processor.
Step-by-step process
In a heavy bottom pan, combine the carrot, sugar, and 1 cup of water (1).
Cook over medium-low heat until all the liquid has been absorbed. I cooked it covered for the first 15 minutes and then cooked it uncovered for about 30 mins. It might take longer, but cook until the liquid has almost disappeared (2).
At this stage add the cornstarch dissolved in 2 tablespoon of water to the carrot mixture (3).
Mix well and using a potato masher, mash the carrots well (4).
Now add the walnuts to the cooked carrot (5). Mix well to combine. You will notice that the whole mixture comes together and forms a mass (6). Remove from flame.
In a 5 x 7 Pyrex pan, spread about ½ of the coconut powder on the bottom (7).
Now spoon the carrot mixture into the dish and spread evenly (8). Use a spatula or your fingertips to even it out at the top (9).
Now spread the remaining coconut powder evenly over the carrot mixture and keep it aside covered partially to cool. Let it cool at room temperature for about 3-4 hrs.
Now cut the cezerye into 1-inch squares (10).
If preferred, sprinkle more coconut powder when serving.
Expert Tips
Use fresh carrots and when possible use red/deep pink carrots. They are naturally sweeter than regular orange carrots. Corn starch is essential as it helps give structure. If making cezerye without cornstarch, make sure to cook the carrot until it is very sticky. The listed quantity of sugar is needed as that is what makes the dessert sticky and also helps give it its texture. I have mentioned using walnuts for the recipe but I love using pecans in season. Our neighbor has a pecan farm and every winter when I get a fresh batch of pecans, this is something I make using it. Pistachios work great as well. Coconut powder gives the Turkish dessert a unique aroma and flavor. If allergic to or dislike coconut, you could skip it.
Frequently asked questions
More Turkish Recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | Twitter/X
Recipe
