# Grate the
carrots finely, put them into a steel pot, add 1 tbsp water on it and cover the lid on.
# Cook them over low heat until they start to soften.
# Add
sugar on it, keep it over low heat until it softens.
# Add wheat starch in it before removing it from the stove, uncover the lid and cook it until it hardens.
# Add grated
lemon rind and pounded
hazelnut in it finally, and remove it from the stove.
# Wet a small baking tray, drain its water, and then pour the mixture into the tray with 1 inch thickness, force on it to flatten, place it into the refrigerator.
# Refrigerate it overnight, then cut it into matchbox sized pieces.
# Cover the cezeriye pieces with coconut.
# Put them into the
sugar bowl and then place it into the refrigerator. Remove it from the refrigerator just before serving them.
