Kamarkat Recipe | Kamarkattu | Coconut Jaggery Candy

Kamarkat a traditional South Indian candy made with coconut and jaggery as main ingredients. Kamarkat Recipe with step by step pictures and video. 

Kamarkattu or Kamarkat is a popular candy among kids especially in villages. It is also called as kalkona candy.

I remember tasting it only recently around 2 years back. When I visted my SIL’s place in Chennai she had bought it from Grand sweets and kept for us. I loved it the first time I tasted itself, it was a hard candy that stays in the mouth for a while. It had a mild flavour of ghee coconut and jaggery tastes so delicious. For a sweettooth person like me its best as I always crave for some sweet to eat after my meals. This is sure a healthy alternate to the regular sugar candies or sweets.

I got an idea when my friend shared her grandmothers recipe. Though she gave only a vague idea of the making she gave me the exact measurement so wanted to try it the same way. I used a measurement of 1(coconut):2(jaggery).

About Kamarkat Recipe

Kamarkat recipe is very simple and easy to make. Even the measurement need not be that accurate as I have seen many different ratios of coconut and jaggery being used in kamarkat. The only thing to have a check is the jaggery syrup consistency. To begin with first prepare jaggery syrup by combining jaggery with water and heating it until jaggery completely dissolves. Strain and add the syrup again to the kadai. Now keep cooking until hard ball consistency is reached. Once hard ball consistency is reached immediately add finely shredded coconut keep cooking for another 2-3 mins until it comes together. Add ghee, cardamom powder, give a quick mix and switch it off. Transfer the mixture to a ghee greased tray, quicky shape into balls.

Jaggery Syrup Consistency

The main important step is to get the jaggery syrup consistency perfect. Add very little water while making syrup otherwise you need to stir for a longer time. Keep a bowl ready with water, keep checking after jaggery syrup becomes thick. First the syrup will form a loose ball and will be sticky, next stage it will form a hard ball. The hard ball when dropped on a metal plate will give a sharp sound. This is the perfect consistency. If you pass on this stage it will be difficult to make balls.

Variations

• You can roast coconut if you prefer.
• I used the measurement of 1(coconut):2(jaggery). You can also make the ratio like 1/4 cup coconut with 1 cup jaggery.
• Instead of ghee you can add coconut oil too.

Ingredients

• Jaggery : Use good quality jaggery. I always strain the syrup. The color of kamarkat purely depends on the jaggery variety and color. You can either use paagu vellam or achu vellam.
• Coconut : Grated coconut has big shreds so pulse in mixie once to make it fine. Use only the white part of coconut. Make sure there are no big bits and pieces, coconut should be fine.

Storage

• I have not roasted coconut still it keeps well in room temperature for about a week. I made in a small batch so didn’t roast coconut as it gets over really soon.
• If you roast coconut it keeps well for about a month.
• Store in a clean dry jar or container.

More Related Recipes

• Dalgona candy
• Peanut candy
• Jaggery syrup

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📖 Recipe Card

Kamarkat Recipe Step by Step

1.To begin with first take coconut. We need only 1/2 cup fine coconut that too loosely packed so measure coconut accordingly.

2.Pulse it until fine like this. Set aside. If you want roast it for few mins until moisture leaves and set aside.

3.Add jaggery and water in a pan.

4.Let it boil until jaggery completely melts. No need to check for any consistency.

5.Switch off, strain and add jaggery syrup to another kadai.

6.Now boil the syrup.

7.It starts to thicken so bubbles rigourously.

8.Check by pouring few drops of syrup to a bowl with water.

9.Try to make a ball, forms a hard ball without sticking = DONE.

10.Drop it on a metal plate and it gives sharp sound. This is perfect.

11.Syrup looks frothy like this.

12.Now add coconut.

13.Cook for 2-3 mins then add cardamom powder and ghee.

14.Cook for a minute. Switch off.

15.Transfer to a ghee greased plate. Use a spoon to scoop out.

16.Grease your palms with ghee. Immediately shape into balls. It is ok if it doesn’t form exact round shape. Be careful as it will be very hot.It will be loose while shaping but turns out hard after cooling.

17.Kamarkat candies ready!

Store in a clean dry jar or container.

Expert Tips

• Make sure to be at a safe distance while making jaggery syrup as it will bubble up. Do not let kids nearby as it might splutter.
• I used paagu vellam so got a nice dark shade. Choose jaggery as per your liking.
• Do not add more water while making the syrup, add only mentioned quantity.
• If the mixture turns hard, heat it up for 2 mins then start shaping again. However try to shape the balls quickly before it turns hard.