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

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

Add jaggery and water in a pan.

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

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

Now boil the syrup.

It starts to thicken so bubbles rigourously.

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

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

Drop it on a metal plate and it gives sharp sound.

Syrup looks frothy like this.

Now add coconut.

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

Cook foor a minute. Switch off.

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

Grease your palms with ghee. Immediately shape into balls. Be careful as it will be very hot.It will be loose while shaping but turns out hard after cooling.

Kamarkat candies ready!