These amazing Turkish Carrot truffles are sweet, soft, coconut-y wow.
I got this wonderful recipe from here and the day I made these amazing treat was just a start. I had completely forgotten about the “gajar ka halwa” after having these gorgeous looking treats.
It’s a great item to gift someone special (if you prefer something homemade) as it’s easy and doesn’t require a lot of ‘extra’ ingredients and so much different than having mithai’s or traditional Indian sweets. Just saying(I sure do like my gulab jamuns?)
Directions to make Turkish Carrot Truffles-
6-7 medium sized carrots
1 1/2 cup sugar
200 gms desiccated coconut (I have used store bought)
1 1/2 cup sugar
Juice of ¼ Lemon
1tbsp Vanilla Essence
½ tsp cinnamon powder (Dalchini)
Pistachio and coconut to roll truffles
Peel and wash Carrots. Boil them. I have used pressure cooker to boil the carrots. Puree the boiled carrots without the water.
Do not discard the water in which carrots are boiled. You can us this to add to gravies or for making dough.
Heat the carrot puree with sugar. The amount of sugar will depend on the quality and size of carrots. I would advice to start with 1 ½ cup and add more only after tasting.
Let it simmer on medium to low heat for 20 minutes. Add vanilla, cinnamon, lemon juice. Keep 3 tbsp coconut aside for rolling truffles. Mix rest of the coconut and cook for another 2-3 minutes. Take off the gas and let the mixture cool for around 15-20 minutes.
When the mixture has cooled down a little and is comfortable to handle, make balls of desired size.
Roll in cocount and pistachio’s.
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