Carrot cue
6 servings
15 minutes
Carrot kiem is a traditional Uzbek treat that impresses with its simplicity and exquisite taste. This dessert originates from warm regions where yellow carrots have a rich, sweet flavor. Boiled in syrup, it acquires a transparent texture and softness, while vanillin adds subtle aromatic notes. The finished dessert resembles jam with moderate stickiness and a rich sweet taste. It is served as an independent treat or used as an addition to other sweet dishes. In Uzbekistan, carrot kiem often appears on festive tables, delighting guests with its sunny color and amazing sweetness.
1
Cut the yellow carrot into strips or stars and place it in a pot for boiling.
- Carrot: 1 kg
2
Pour in water and place on low heat.
- Water: 1.5 l
3
When the carrot becomes soft, add sugar and cook on low heat until done.
- Sugar: 1 kg
4
The carrot should be transparent, and the syrup should have a moderate density and stickiness like jam.
5
For flavor, you can add vanillin to the still hot syrup.
- Vanillin: 1.5 teaspoon