Kammarkat recipe | Coconut jaggery balls – one of the traditional sweet candy made with coconut and jaggery. Hard, chewy and delicious snacks also called kalkona is very simple to make.
Every 80s kid would have experienced having kammarkattu/javvu mittai/then mittai in nearby grocery shops. these days, it’s rarely available.
Jaggery is made from sugarcane/coconut/palm but sugarcane jaggery being widely in use. The raw concentrated juice of sugarcane is boiled until it solidifies
Indian medicine regards jaggery as ‘Hot’ food. rice water with jaggery is even prescribed as medicine for certain kidney disorders. It aids in digestion and that is the reason why still we take a small amount of jaggery after our meals.
A traditional sweet where coconut gratings are cooked with thickened jaggery syrup and made to tiny balls. It tends to be hard and chewy.
Some of the ladoo varieties,
Kammarkattu – video recipe
- 1 cup jaggery
- 2 tsp water
- 1 cup grated coconut
- 1 tsp ghee
- In a thick bottomed pan, Melt the jaggery with 2 tsp water.
- Thicken it to a three-string consistency.
- add grated coconut and mix it well.
- It leaves out moisture and then starts thickening.
- at this stage, add ghee and mix until it combines and leaves out the pan like halwa.
- transfer it to a plate and let it become warm.
- grease hands and make tiny balls quickly.
How to make Coconut jaggery balls
In a thick bottomed pan, start melting the powdered jaggery with little water.
Keep stirring until lumps free. The jaggery starts bubbling and thickens gradually. The jaggery syrup when taken in the ladle, falls like honey i.e., the three string consistency. technically it is three thread consistency but we actually call it one thread in general.
To check the consistency, take ice-cold water (preferably add ice cubes to water in a bowl). Add a drop of syrup into it. You should be able to easily make balls out of it and basically it should not mix up with water and the balls tend to be hard.
Immediately add grated coconut to it. Mix well. Grated coconuts start releasing moisture.
It bubbles again and then shrinks. add ghee when it starts to shrink. mix it up and eventually, the mixture combines together and leaves out pan just like the Halwa making consistency.
At this stage, put off and transfer the content to a wide plate and spread out to cool a bit. While it is still warm, grease hands and make tiny balls out of it. When it is cool, it tends to become hard and you should be able to hear the sound when dropped on a plate.
Store it and have it as a treat as and when needed.