Kamarkatt

Kamarkatt

Traditional South Indian dessert with minimal ingredients. 

This recipe is tough to many as they need to be rolled into balls while the mixture is too hot. But when we think of the delicious and heavenly taste of it, rolling the hot balls seems not to be a tough one.

I'm not mentioning the serving size here as it is a dessert and can be had as per our choice.

             Course: Dessert

             Cuisine: South Indian

Cooking time: 15 mins

Prep time: 20 mins

Ingredients

• 2 cups shredded coconut
• 3 cups of grated jaggery
• 1/2 cup water
• 1 tbsp ghee

Procedure to make kamarkatt

1. Grate the coconut and put them in a heavy bottomed or a non stick pan.(Pic 2)
2. Melt the jaggery with water.(Pic 1)
3. Strain the jaggery impurities directly into the pan where the coconut is added.(Pic 2)

       4. Cook the mixture in medium flame until it gets thick and leaves the pan.(Pic 3)

       5. Add ghee 

       6. Transfer to a greased plate(Pic 4)

       7. Start rolling into balls of desired size immediately. Otherwise the mixture gets hard and cannot               be rolled. (Pic 5)

       8. Apply ghee to palms while rolling.

Instructions

1. Grate the coconut and put them in a heavy bottomed or a non stick pan.
2. Melt the jaggery with water.
3. Strain the jaggery impurities directly into the pan where the coconut is added.
4. Cook the mixture until it gets thick and leaves the pan.
5. Add ghee.
6. Transfer to a greased plate
7. Start rolling into balls of desired size immediately.
8. Apply ghee to palms while rolling.

Notes:

1. The mixture is too hot to handle. Unless there is a practice, please refrain from making.

2. Avoid giving to children.

3. The mixture can be put into greased plate and can also be cut into square shaped chikki