Saturday, 2 February 2013

Making of Kamarkat

Introducing kamarkat
Kamarkat – a traditional sweet made of coconut and jaggery is liked by people coming under the famous Shakespeare’s Seven Ages of Man – which pretty much means one and all. I have learnt this method of making Kamarkat from my eldest sister way back in 1955-60’s. I will attempt to express the steps involved in making delicious Kamarkat, as I am preparing them.

Seven easy steps in the making of Kamarkat:     02.02.2013
Step 1: 
        The ingredients are simple –
        
         One coconut for grating
150-200 grams of jaggery (preferably Maharashtrian soft variety)
3-4 cardamom pods
1 teaspoon of ghee
250 ml of water
1 large steel tray to spread the mix

Step 2:   Grate the coconut without going too deep into the shell.



Step 3: Heat 250ml of water in a kadai and add the solid pieces of jaggery. Heat till all the jaggery has melted. While still hot, use a fine filter for smoother and sediment free liquid. Clean the Kadai and pour back the syrup.



Step 4 : Add the grated coconut and stir the mix continuously till it is cooked.



Step 5: When the concentrate is sticky, add the ground cardamom pods and one teaspoon of ghee.  

Step 6: The trick in making the kamarkat balls is to make when the mix is still hot. If the Kamarkat cools down it will be difficult to roll them. When the water in the concentrate has totally evaporated, transfer it to a flat steel surface like a plate. Start with the bigger heap and then redistribute the same to smaller heaps to make the balls like shown in the photo.


Step 7: Switch off the fan , if it is running. Place the smaller quantity of Kamarkat in your hand and roll them by moving the mix in your hands in a circular motion till it is a round even ball. This requires some practice. Soon you have delicious Kamarkat made with just one coconut. 




Kids will love this once they are back from school. The Kamarkat is chewy and wonderfully coconutty. Also the aroma is enough to drive them to the kitchen demanding for the sweet treat. If the Kamarkat is still left, store them in a good dry container and avoid exposure to water. 
Hope the step-by-step photographic execution of this recipe make things easy to understand and convince you to make some   NOW!!


I am interested to know more about your blogs and posts.
Rangarajan Ramaswamy Bangalore 02.02.2013 03:00 pm

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11 comments:

  1. Vaish2 February 2013 at 12:00

    Dear Uncle,

    Another fantastic post with excellent photos too! :) My favourite line: "The Kamarkat is chewy and wonderfully coconutty".

    I look forward to trying this recipe soon!
    Best Wishes,
    Vaish

    ReplyDelete
    Replies
    1. Sri Ram2 February 2013 at 17:26

      Dear Vaish

      Thanks for your comments. Those words are from our editor Sudha. I am glad with the response and the participation. While rolling the mix , smear a drop of ghee on your palms to avoid the mix sticking to the hands. It is easier to make and the Kamarkat is liked by all including the likes of Shakespeare.

      Delete
  2. Unknown3 February 2013 at 10:07

    Excellent post Perripa and with indeed creative and crisp photographs :). I am loving every post of yours. Bring it on :D




    ReplyDelete
    Replies
    1. Sri Ram4 February 2013 at 03:36

      Dear Krutika

      Well. I am glad that you are appreciating the making of Kamatkat. The more you delay in switching off the heat, the Kamarkat will be darker ,more reddish and be harder to chew. It is upto you when to stop the heat. There is nothing like , practising and doing it on your own.

      With best wishes
      Ranga Periripa 03.02.2013 05:15 pm

      Delete
  3. labhesh4 February 2013 at 18:36

    Hello Rangarajan Sir,
    Excellent post, best way of explain with photos that makes these post unique and easy understandable.
    I will look forward for the upcoming post.

    Happy Posting !!
    Labhesh

    ReplyDelete
  4. Sri Ram4 February 2013 at 19:40

    Dear Labhesh

    Well. I am glad you liked it. I am trying to rationalise the posting with photos as the reader can understand because of uniformity in approach and all the stages are displayed in 7 steps for easy understanding. I am using similar back ground mats , gadgets , saucer, dining plates etc which are common in all indian households. The process of professional documentation with digital images as we have done in ING Vysya is helping me in this way.

    Please circulate to your friends through google only so that they can be recorded for others to understand.

    With regards
    Rangarajan Bangalore 05.02.2013 09:10 am

    ReplyDelete
    Replies
    1. labhesh5 February 2013 at 19:55

      Everything you are doing is perfact, content , steps etc.
      Just an advice, that since you are doing lot of efforts, It would also be good idea that you record some of the steps. that way the person who is remote will be able to get exact idea with very limited time.
      also you can use google youtube service to upload your videos. and those links can be provided in the blog.
      for example:
      http://www.youtube.com/watch?v=CTEwiPEgjWg

      Thanks & Happy Posting.

      Delete
    2. Sri Ram5 February 2013 at 22:27

      Dear Labhesh

      Well. Thanks for the appreciation. I am intending to go for the YouTube after I complete atleast 20 posts, so that I can have a grip on the subject. I wish to familiarise myself with these Blogs. Moreover Video needs video camera with voice control to get a professional output, which I do not have at present. With some experience I would like to implement your suggestion. I really wish to put my experiences for others to get the benefits. Regards Rangarajan Bangalore 06.02.2013 12:00 hrs.

      Delete
  5. Chitra28 April 2013 at 18:51

    Hello sir , nice to c ur blog and i have bookmarked some useful posts especially, how to cut mosambi :). Thanks for ur comment on my kamarkat post . Do try and leave ur feedback sir :)

    ReplyDelete
  6. Sri Ram30 April 2013 at 05:20

    Dear Ms Chitra

    Well. I am glad that you are appreciating my posts. There are 50 Plus posts covered under 3 blogs. Many have appreciated Mango, Pineapple, Pomegranate cutting, Shimla Aloo Stuffing, Curd making etc. Please find time to go through them. In addition I have written blogs on Coins Collection which will be of interest to you.

    I have tried your method of making kamarkat by roasting coconut gratings and then adding to the jagery syrup. I have used Maharashtrian Jagery which is reddish in colour. If you indicate your email address , I shall send the photographs of the Kamarkat. The characteristic reddish tinge comes good.

    With regards Rangarajan Ramaswamy Bangalore 30.04.2013 05:50 pm

    ReplyDelete
  7. Sri Ram11 July 2013 at 05:56

    Dear Ms Chitra

    Well. I have come out with more blogs and posts with different concepts. My latest ones are with Grid Matrix. This is a different concept making use of the full screen and guiding the visitor step by step focussing only on the subject without any distractions.

    http://sriharir.blogspot.in/2013/07/koththavarangai-cluster-beans-usili.html

    I shall appreciate if you can go through the different blogs and posts on cooking and offer your suggestions for improvement.

    With best wishes
    Rangarajan Bangalore 11.07.2013 06:30 pm

    ReplyDelete

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