Last minute 4 Ingredient Indian version of coconut sweet candy!
Wishing you all a Happy Diwali! 🙂
I made this for Diwali, the festival of lights with Motichur ladoo, Mini Mint Murukku, Ragi Oats murukku and few other snacks and sweets. I have had kamarkat at home, but my mom makes it from leftover jaggery and coconut I guess. So, it was never made as a special recipe. I came to know about kamarkat only about few days back. Kamarkat is a hard ball coconut sweet candy which we used to get in India In road side shops ( petti kadai). It is famous along with jigarthand, javvu mittai, elandha vadai and Thaen mittai. We are not using sugar here and we are using jaggery here which is healthy than usual sugar sweets. We don’t find them in the petti shops often now, but we get in usual grocery stores sealed and everything. 🙂 But somehow I guess some things are meant to be where they are. It reminds in my memory as a petti shop sweet! 🙂 When I made these, it came out very flavorful and tasty 🙂 I did share it with my friends and family! 🙂 The way we eat these sweets is not by biting, it’s by chewing them for long!
My other favorite Diwali sweets: Basundi, carrot ladoo,Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla,coconut ladoo, coconut burfi, beetroot halwa aval payasam,rava ladoo, semiya kesari
My other favorite Diwali snacks : Spicy curry leaves seedai,cashew pakoda, karasev/ chickpea snacks, ribbon pakoda,Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai
- Jaggery – 1.5 cups, grated
- Fresh coconut – ½ cup grated
- Cardamom powder – 1 tsp
- Ghee – for greasing hands & 1 tsp – to toast.
- Take a pan with 1 tsp of ghee in medium flame and toast the coconut for a minute. And Keep the toasted coconut on a side.
- In the same pan, add the jaggery with ¼ cup of water. Mix well and heat it till it is melted. Now strain it.
- Add it back in the same pan and bring it to the boil.
- When it gets little thick, add in coconut, cardamom powder and mix well. Keep stirring and cook this. It will get thicker gradually.
- When you think it is thick enough, take a small bowl with cold water, drop a tsp of that mixture in water, it should not separate and you should be able to make a hard ball. That is the consistency you want.
- Now transfer the whole mixture on a plate and let it cool a bit. But do not wait long then you might not be able to make round balls. It might stick. So make round balls when you handle the heat by greasing your hands, take a small portion and shape it into balls.
- It will get harder after some time.
- Store them in an airtight container for a week and enjoy!
Never seen kamarkat recipe before .You are rocking suganya
I have vivid memories of enjoying kamarkat from the little street corner shop in Chennai. Thank you so much for this recipe!! Gonna try this soon.
Thank you so much 🙂 let me know how it turns out 🙂