Turkish Carrot Balls

(Havuc Toplari)

2 cups carrot, peeled, finely grated
1 cup sugar
1 cup water
1/2 cup walnuts, hazelnut or pistachio, coarsely ground
1 cup social tea biscuits, use thin ones or Turkish Ulker or Eti Petit Beurre
1 tbsp butter, unsalted

Coating:
1 cup shredded coconut, sweetened

Place the carrot, sugar and water in a medium size pot. Cook until the carrot is purred and all the water evaporates at low heat. Stir time to time. Meanwhile put the biscuits in a Ziploc bag. Use the roller to make them almost ground. Add all the biscuits, nuts and butter into the pot, stir. Take the pot from heat. Put it aside for about 15 minutes to cool down.

Place the coconuts in a large plate. Take a small ball from the carrot puree and give a small ball shape in your palms. Wet your hands to make the balls often and cover with the coconut. Place them in a container with the lid. Keep it in the refrigerator at least 2 hours, then serve.

Turkish Carrot Balls are great for the parties:)

20 Turkish Carrot Balls.