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Sep 13, 2014

Kamarkat Recipe / Kamarkattu Recipe / Coconut & Jaggery Balls Recipe - Grandma's Recipe

This reminds me of my childhood days, because aachi(grandma) used to make this for us quite often and you cannot stop munching on this, we used to pop this in our mouth and keep sucking it. The jaggery and coconut will melt slowly. It has a really wonderful and different taste to it..Plus it is so healthy..Couple weeks back, i craved for this a lot. When i asked aachi to make this for me, without any hesitation she got into action. I told her that i will be taking pictures of you as well, she was so excited about that and posed me with patience.

I have quite a few recipes of my grandma in my blog, check all of them here..Among all those recipe, this Smoked Eggplant Kotsu is quite famous.. So i hope you will try this for your kids, they will love it for sure..Old traditional recipes are always treasured ones..

Preparation Time : 10 mins
Cooking Time : 20 to 25 mins


Jaggery / Sarkarrai - 1 cup grated
Fresh Coconut - 1/4 cup grated
Ghee for greasing hands


Take jaggery in a sauce pan, add in 1/4 cup of water. Mix well and heat it till it is melted. Now strain it. Take it back in a heavy bottom kadai and bring it to boil.

Add in coconut and mix well. Cook this and keep stiring. The mix will get thick.

Now take a small bowl with cold water, drop a spoonful of mix in water, gather them in your hands, it wont melt and you will be able to make a hard ball. That is the right consitency.

Now transfer the mix to a plate and let it cool a bit.

Grease your hands with ghee. Take small portions and shape it into balls.

Put this in a air tight container. This will keep good for a week.

Take coconut in a blender

blend them without adding any water to a fine powder

Now take jaggery in a pan
add in water, aachi didn't measure anything,
but i have given measurements in the recipe..
Heat it and cook till jaggery is melted, if you
grate your jaggery it will melt faster..Since
aachi didn't powder it it took little longer and
she also used little more water.
Now you have to strain it

strain it in a heavy bottom kadai

put the kadai back on heat
add in coconut
Keep stiring

Let it boil on high heat

you have to keep stiring

keep cooking

it will start to get thick and bubbly

the colour will change really dark as well

now it has started leaving the sides a little

Now you can see the mix is thick.

to show you the correct stage, drop little in
a bowl of cold water

your will be able to shape it into ball

transfer it to a plate

grease your hands and shape it into small balls

I love this candy so much

It will get hard as it cools

You can store this in air tight container for a week..


  1. Super like for Aachi ! She reminds me of my maternal Aachi... Tasty recipe though !

  2. I hav heard tis from my childhood ...but never had tis....looks yummy...i love peanut burfi very much...so wen ever I wish I will snack tat ...tis would be a perfect treat for snaking all day...yum yum..I can feel the taste of the vellam and coconut here...yummy combination...

  3. And one more sweet like this called Theanmuttaai is one of my school time favorites.
    Aarthi i request u for Theanmuttai recipe.

  4. akka will it be hard and strong as we get in the local shops? or it will me soft n chewy?coz kamarkat is said to be hard..tats y akka

  5. Hi. I tried this but i couldnt roll it when it was hot but as it starts cooling it started to get thick. Can you tell me what might be the problem???


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