• Jaggery scrapped– 2 cups
• Coconut grated – 1 cup
• Ghee – 2 spoons
• Water – ½ cup
1. Roast the grated coconut in a spoon of ghee
2. Dissolve the jaggery in the water and filter it to remove any mud like particles in the jaggery
3. Now bring it to boil and keep stirring until it reaches a stage when the boiling jaggery sets firm while dropped in cold water; you’ll be able to shape it like kid’s play-clay
4. At this stage add the roasted coconut and keep stirring until it rolls together with the ladle; this would take some 15 min.
5. Pour it on a plate greased with ghee.
6. While it is still hot, with the ladle pull a small portion and roll into gooseberry or marble sized balls. Apply a drop of ghee on palms and fingers as necessary.
7. Let the kamarkets cool before popping them
Store only when the kamarkets are completely cool, otherwise they will stick with each other
While rolling into balls if the mixture sets hard in the plate due to cooling down, just boil water in a vessel in stove and keep this plate on top to loosen it.
Some people like it chewy and some like it brittle and hard. For chewy type add more coconut and for brittle & hard ones, boil for a little longer. I’ve heard they add about a spoon of rice flour to make biteable kamarkets
It’s seems such a simple recipe, but most people don’t get it right at all. That’s because, the recipe depends on parameters such as the type of jaggery and the stage to which it has to be boiled.
Yes, it is a little tricky and slightly messy recipe but you can still do it for the joy of lingering in nostalgic thoughts of school days when you pop one into your mouth and keep relishing it.