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