• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Jinoos Kitchen
  • Home
  • Recipe Index
  • About Us
  • curries for rice
  • Curries for roti
  • Cuisine of Kerala
  • Cuisine of Tamilnadu
  • Breakfast recipes
  • Non veg recipes
  • Condiments
  • Sweets and desserts
  • side dish for idli and dosa
  • Festive recipes
  • Stir fry recipes
  • Lunch box ideas
Home » Recipe Index » Snacks » Kammarkat recipe | Coconut jaggery balls

Kammarkat recipe | Coconut jaggery balls

19/01/2020 By Jinoo Jayakrishnan Leave a Comment

Jump to Recipe Jump to Video
kammarkat recipe

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.

How is Jaggery made?

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

Benefits of Jaggery

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.

What is Kammarkattu?

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,

  • boondi-ladoo
  • pori-urunda
  • sathu-maavu-urundai
  • rava-ladoo-recipe
  • moong-dal-ladoo
  • peanut-sesame-ladoo
kammarkat recipe

Kammarkattu – video recipe

Kammarkat recipe

Print Recipe

kammarkat recipe

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 25 balls

Ingredients

  • 1 cup jaggery
  • 2 tsp water
  • 1 cup grated coconut
  • 1 tsp ghee

Instructions

  • 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.

Video

How to make Coconut jaggery balls

In a thick bottomed pan, start melting the powdered jaggery with little water.

kammarkat recipe

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.

kammarkat recipe

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.

kammarkat recipe

Immediately add grated coconut to it. Mix well. Grated coconuts start releasing moisture.

kammarkattu

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.

kammarkattu

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.

kammarkattu

Store it and have it as a treat as and when needed.

kammarkattu

Filed Under: Cuisine of Tamilnadu, Krishna Janmashtami, Snacks, Video recipe

About the Author

Hi, hello, namaste, Swagatham, vanakkam! Thanks for stopping by on jinooskitchen which has got Indian recipes with step by step pictures and quick videos for each of them. We have our humble ...

Read More

Previous Post: « Akkaravadisal recipe – Akkara adisil recipe
Next Post: Keerai Mandi recipe| chettinad special spinach curry »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Cuisine of Tamilnadu

paniyaram recipe from scratch
turmeric kara dosai
ven pongal recipe
wheat dosa recipe
rava roast recipe
sathukudi rasam

More recipes

Recent posts

  • Best Ever Chicken Kurma for Poori (Simple South Indian style korma recipe)
  • Chettinad chicken curry recipe – South Indian chicken curry
  • Bagalabath recipe |daddojanam recipe | Andhra style curd rice
  • Palak Aloo Matar Ki Sabji | आलू पालक – पालक मटर की सब्जी
  • Kerala Chilli Chicken Dry recipe | ചിക്കൻ 65 dry restaurant style

recipe categories

  • curries for rice
  • Curries for roti
  • Cuisine of Kerala
  • Cuisine of Tamilnadu
  • Breakfast recipes
  • Non veg recipes
  • Condiments
  • Sweets and desserts
  • side dish for idli and dosa
  • Festive recipes
  • Stir fry recipes
  • Lunch box ideas

Categories

Footer

© Jinoo's Kitchen 2013 - 2021