Turkish Carrot Truffles
Easy to make Vegan Flavorful Carrot Dessert. Everyone in the family loves these Truffles.
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Servings: 22 Truffles
Equipment
Pressure Cooker
Kadhai
Ingredients
- 6-7 medium-sized Carrots
- 1 ½ cup Sugar
- 200 grams desiccated coconut store-bought
- Juice of ¼ Lemon
- 7-8 drops Vanilla Essence
- ½ tsp cinnamon powder Dalchini
- pistachio to roll truffles
Instructions
- Peel and wash Carrots. Boil them.
- I have used the pressure cooker to boil the carrots.
- Puree the boiled carrots without the water.
- Heat the carrot puree with sugar in a Kadhai.
- 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 the 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 the desired size.
- Roll in coconut or pistachio and put in the fridge to set.
- Keep in an airtight container in the fridge.
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Notes
Note:
1. do not discard the water in which carrots are boiled. You can use this to add to gravies or for making the dough.
2. In the original recipe, 2 cups of sugar have been used. But I have used only 1 ½ cup sugar and found it enough. The amount of sugar will depend on the quality and size of carrots. I would advise you to start with 1 ½ cup and add more only after tasting.
1. do not discard the water in which carrots are boiled. You can use this to add to gravies or for making the dough.
2. In the original recipe, 2 cups of sugar have been used. But I have used only 1 ½ cup sugar and found it enough. The amount of sugar will depend on the quality and size of carrots. I would advise you to start with 1 ½ cup and add more only after tasting.