Kamarkattu or kamarkat is an age old snack made at home. It is a candy made with jaggery & coconut. Very addictive snack.
Though I have heard this name kamarkat many times as a kid, I have not tasted it. I don’t remember if amma made it (may be she did one or two times) but I have seen my mami (MIL) make kamarkattu sweet couple of times. Used to visit them in some of my school summer break/ holidays. I still remember the last time she made this and put inside a tiffin box, while all the cousins have good time playing cards those days. If we pop into our mouth, it will be there for a while.
It’s the best jaggery candy that can stay in our mouth for a while and we don’t keep craving for snacks. I vaguely remember how she made it. After marriage, I wanted to learn from her. But could not get the right time. For these many years, when ever she visits or during my each trip to India, I keep telling myself I should ask her to make and learn from her but never happened. Couple of times I asked here but some how it did not happen. Also, ask her recipe how to make myself many times but no guts to make it.
After making till gajak live for Wildseed organic in Instagram, I thought I will try kamarkat too. So for one last time, I did call her and checked with her. Again she just told me the procedure and rough idea. She says she just eye balls the measurements. So I referred this video too.
Jaggery candy Kamarkattu Benefits
Any jaggery sweet, including kamarkattu have benefits if you eat it after meals, helps in digestion of food, thus helps with constipation. Also it has good nutritional value, helps in toxin detox from body as well. However, not to forget the calories. Just because it is refined sugar free doesn’t mean it’s calorie free. Also make sure to goggle your mouth to avoid cavities.
Kamarkat measurements
I believe there is no exact measurement/ proportion in which we add jaggery and coconut. Just that jaggery should be more and the consistency of the syrup we make has to be uruttu padham/ hard ball consistency.
Jaggery syrup consistency
If the jaggery syrup has not reached the perfect stage, it will be chewy or brittle. It will stick to your teeth if it is chewy and if it goes brittle, you cant shape it at all. So it should make a candy with shiny jaggery syrup.
Roasting coconut
My MIL does not roast the coconut. If you want, you can roast it and make for longer shelf life. But Since I make less in quantity, it gets over really soon. So I don’t do it.
Also coconut must be grated finely, no bits and pieces. If you want you can also grind the coconut.
Coconut quantity:
Adding required coconut makes the candy good in texture, perfect to eat. If too less, it will be really hard and takes too long to dissolve in your mouth. Too much of coconut also makes it like coconut burfi and not like a candy. I made with 3/4 cup jaggery. So 1/4 cup tightly packed grated coconut will be perfect for the kamarkat.
Handling the mixture
It is very important to work with the mixture and shape it soon as if it cools too fast, it will harden and becomes brittle as it cools down. So roughly divide quickly into portions. Oil your hand well and roll it to candies without letting the heat affect your hands. Acting quick is the key.
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Please handle the hot mixture with caution as advised. Keep a bowl of cold water ready for emergency.
Kamarkattu recipe, kamarkat
Ingredients
- 3/4 cup Jaggery powdered & measured
- 1/4 cup grated coconut tightly packed
- 1 Cardamom powdered
- 3 tbsp Water
- 2 tsp coconut oil or ghee
Instructions
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Firstly, grease a wooden plank with generous coconut oil. Set aside.
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Next, in a heavy bottom vessel, start heating water and jaggery powder. Dissolve completely in low flame.
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Filter to remove any impurities using a metal strainer. Wash the vessel and return the filtered jaggery syrup to it.
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Boil briskly. Take a small bowl with water to test jaggery syrup consistency.
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Once the syrup is thick and frothy everywhere, put the flame to medium or low.
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Check by pouring few drops of syrup in water. If you take out the syrup and roll, it will be able to hold shape. Drop it in a plate and it will give a crisp/ sharp sound. It will also look like crystal/ transparent/ shiny.
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Add coconut, cardamom and mix well.
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Keep cooking until again the whole mixture is frothy and the mixture leaves the pan not only in the edges but everywhere. There will also a intense smell of jaggery. Beyond this, it will get burnt. So never do it above medium heat.
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Quickly transfer to the greased platform.
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Grease your hands generously with coconut oil. You can also use ghee. Take out and divide into small portions quickly.
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At no point, you should handle the mixture for long time, keep it moving when ever you handle it so that it does not stick in your hand and feel the hot temperature.
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Start rolling as soon as you finish dividing. The portion you first took out must be easy to handle now.
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Roll tightly each portion before it starts to cool down. The key to not burn you hand is, keep moving the mixture.
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Repeat and finish rolling all portions in same way. If you want, you can grease your hands when needed.
Video
Notes
- One more thing to note for the correct stage you have to take out the mixture is, you will get thin strands of jaggery. Even when you transfer the mixture, there will be hair like jaggery strands forming.
- If you leave the mixture to cool, you may not be able to shape, it will become brittle or hard. So never leave the mixture to cool down, act quickly.
- You can also use rice flour to roll. I like to use oil or ghee as it gives shine to the candy.
Kamarkattu step by step photos
- Firstly, grease a wooden plank with generous coconut oil. Set aside.
- Next, in a heavy bottom vessel, start heating water and jaggery powder. Dissolve completely in low flame.
- Filter to remove any impurities using a metal strainer. Wash the vessel and return the filtered jaggery syrup to it.
- Boil briskly. Take a small bowl with water to test jaggery syrup consistency.
- Once the syrup is thick and frothy everywhere, put the flame to medium or low.
- Check by pouring few drops of syrup in water. If you take out the syrup and roll, it will be able to hold shape. Drop it in a plate and it will give a crisp/ sharp sound. It will also look like crystal/ transparent/ shiny.
- Add coconut, cardamom and mix well.
- Keep cooking until again the whole mixture is frothy and the mixture leaves the pan not only in the edges but everywhere. There will also a intense smell of jaggery. Beyond this, it will get burnt. So never do it above medium heat. Quickly transfer to the greased platform.
- Grease your hands generously with coconut oil. You can also use ghee. This is important to avoid burning your hands. Take out and divide into small portions quickly.
- At no point, you should handle the mixture for long time, keep it moving when ever you handle it so that it does not stick in your hand and feel the hot temperature.
- Start rolling as soon as you finish dividing. The portion you first took out must be easy to handle now.
- Roll tightly each portion before it starts to cool down. The key to not burn you hand is, keep moving the mixture.
- Repeat and finish rolling all portions in same way. If you want, you can grease your hands when needed.
After cools down, it becomes hard and non sticky. So if you pop in mouth, just suck it, don’t attempt to chew. Eventually, later you will end up softened and you can eat away. It is supposed to be in your mouth for long!
The post Kamarkattu recipe, Kamarkat, Coconut Jaggery candy appeared first on Raks Kitchen.
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