Turkish sweet - Cezerye - caramelized carrot paste with nuts

Ingredients:

• Large carrots (peeled and grated) – 3 pieces (about 400 grams)
• Sugar – 1 cup
• Crushed walnuts – 50 grams
• Water – 1 glass
• Coconut flakes – 1/3 cup
• A bowl of water will be needed to form the Jezerye - balls or squares

Preparation:

1. In a saucepan, combine the grated carrots, half a cup of water, and sugar. Cook over medium heat, uncovered, stirring frequently. Cooking will take about 30 minutes or until all the liquid has evaporated.
2. Add another half cup of water and simmer again until the carrots are soft and turn into a puree (paste). At this point, the mixture should caramelize and become sticky (to test, take a small amount of the paste and roll it between your fingers; it should form a "sausage"). Turn off the heat.
3. Add crushed walnuts to the carrot paste and mix well.
4. Line a small rectangular dish or tray with parchment paper. Spread the puree evenly and evenly over it, to a depth of about 1.5 centimeters.
5. Cover with cling film and refrigerate for 2 hours.
6. Now we begin to form the cezerye. Wet your hands in a bowl of water, take a dessert spoon, and form small balls of the paste, or cut it into small squares with a knife.
7. Pour coconut flakes onto a dry surface and roll our sweets in it.
   
   Jezerye can be stored in an airtight container for up to a week.