For today’s Blogging Marathon post under the Tea Kadai Menu, I selected kamarkat. Kamarkat is a toffee made with jaggery and grated coconut. The important step in making kamarkat is preparing the syrup to the right consistency. I think I removed it from stove a little earlier. I ended up with chewy kamarkat. Actually it has to be rock hard. My mother used to prepare kamarkat at home and it would taste exactly like the store bought one. But mine tasted like thengai urundai. I think I need to practice it a lot to master it. Any how hubby gave a thumbs up as he loves thengai urundai. Kamarkat has to be shaped into small balls when still hot, so be careful while working with hot jaggery. Once it cools down, it is not possible to get a smooth ball. So once the mixture is out of the flame, you need to work fast. And hubby’s point was I should reduce the amount of coconut to get the exact taste. Point noted and next time I will update this post if I get it perfect..
Update on July 19th:
I tried it again today morning. It turned out very nice. It looks very shiny and perfect. But PK is not satisfied. I remember kamarkat as this from my child hood but PK insists that it is thattu mittai and kamarkat is different. This argument has been going on between us since morning. Can anybody clarify it???
Cardamom Powder-a pinch
Grated Coconut-1/4 cup
Break jaggery, add water and heat.
When it melts, strain it to remove impurities and bring it to boil again.
The syrup should reach hard ball consistency.
When dropped into water, it should become a solid ball.
Add coconut and cardamom.
Mix well and pour into a plate.
Let it cool a little.
With a spoon take a small amount of the mixture. Roll it into a ball. Make this while still hot. If cool down you will not be able to shape the balls.
You don’t have to waste what has cooled down. Place the plate on the stove and the heat will melt it again. Remove from flame and shape balls.
Allow it to dry on a plate.
I am also keeping my first experiment so that you will know the difference..
The first try which resembles Thengai Urundai
Grated Coconut (packed)-1/2 cup
Grated Jaggery (packed)-1 cup
Cardamom Powder- a pinch
1. Add 1/4 cup of water to the jaggery and bring it to boil.
2. When the jaggery is completely dissolved, remove from flame and strain to remove impurities.
3. Pour the syrup back into the pan and let it boil.
4. Keep on stirring until the syrup reaches hard ball consistency. If you drop the syrup in water, it should form a hard ball.
5. Add the coconut and cardamom powder and mix it. When the mixture becomes thick, remove from flame and transfer to plate greased with ghee.
6. Apply some ghee on your hands.
7. The mixture will be hot, so be careful.
8. Take a little mixture and shape into a round ball.
9. Place on the plate and allow it to cool.
10. Once cool it will become hard. Enjoy munching on these delicious kamarkat.
Add water and jaggery.
Allow it to boil until it reaches hard ball consistency.
Add coconut and cardamom powder.
Mix until it becomes thick.
Transfer to a plate.
Take small portions.
Roll into a ball.
Allow it to cool completely.