kamarkat recipe | kamarkattu | coconut candy
Prep time
Cook time
Total time
Serves: 15
Ingredients
- Finely grated coconut - ⅓ cup (loosely packed)
- Jaggery - ½ cup (tightly packed)
- Water - ¼ cup
- Cardamom powder - ¼ tsp
- Ghee - ½ tsp + greasing
Instructions
- Take jaggery in ½ cup, tightly packed cup. Add ¼ cup water and ¼ tsp cardamom powder.
- Let it boil in medium flame until the jaggery melts completely. Once melted, strain the jaggery syrup.
- Add strained jaggery syrup to a pan and boil in medium flame. Stir now and then.
- Once thickened, add few drops to a bowl of water and gather them to form a thick and hard ball. Throw it on a plate and if you hear a dong sound, then it is the right hard ball consistency.
- Add finely grated coconut and mix well. Keep cooking in medium flame for 3 more minutes. Add ½ tsp ghee or coconut oil and keep stirring.
- Turn off the stove once frothy, thick, non-sticky and leaves the pan easily. Immediately transfer to a ghee-greased plate.
- It will be too hot to touch. Use a spoon to scrape down the contents stuck to the ladle. Let it cool down for 2 minutes.
- Once it is still hot, take a portion in a ghee greased oil spoon as shown in below pic. Shape it using ghee-greased fingers. It is easy to shape like this.
- Then slide it to the palm and give a final shape with fingers. Repeat this process to finish shaping all, before the heat subsides. It will be little soft now. Let it cool down completely to harden like a stone.
- Once cooled completely, store in air-tight container and enjoy for a week!
Notes
1.Ghee can be replaced by coconut oil.
2.Choose dark colored Jaggery for authentic look.
3.If coconut shreds are thicker, give it a pulse in mixie for finer shreds.
4.Instead of greased plate, you can directly pour into a butter paper lined plate.
5.You can double this recipe.
6.If you are making large quantity, better fry coconut in 1 tsp ghee in low flame until moisture is evaporated (but do not darken) for longer shelf life.
2.Choose dark colored Jaggery for authentic look.
3.If coconut shreds are thicker, give it a pulse in mixie for finer shreds.
4.Instead of greased plate, you can directly pour into a butter paper lined plate.
5.You can double this recipe.
6.If you are making large quantity, better fry coconut in 1 tsp ghee in low flame until moisture is evaporated (but do not darken) for longer shelf life.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/kamarkat-recipe/