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
Ingredients:
Jaggery / Sarkarrai - 1 cup grated
Fresh Coconut - ¼ cup grated
Ghee for greasing hands
Method:
Take jaggery in a sauce pan, add in ¼ 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.
Pictorial:
 |
| 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.. |
Jeslin
Looking superb
Jeslin
Looking Superb
Chidu
Super like for Aachi ! She reminds me of my maternal Aachi... Tasty recipe though !
sindhuja
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...
Jeslin
And one more sweet like this called Theanmuttaai is one of my school time favorites.
Aarthi i request u for Theanmuttai recipe.
aarthi dhanraj
Bookmarked arts 🙂
Anonymous
Too Goog
umamahi
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
Aarthi
@umamahiit will be hard
Jem
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???
Mukila
while its hot take a spoon and divide in to small equal portions .when its slightly cooled then make it in to balls.
Anonymous
I appreciate your aachis spirit. ...sooo innocent smile . ..sweeter than the dessert