Kamarakat
How many of us remember this sweet candy? its been years we must have had this candy .. feeling nostalgic. All the childhood memories fresh in mind like a freshly brewed coffee bean...hmmmm... but our kids might not even know its name, for its been lost for ages.. you don't get this candy in the shop (potti kadai).. no one has the time or patience to prepare it at home. I remember buying it 4 for 1 rupee years back. What a life it was.. The best part of this candy is, this does'nt melt that easily. Its so chewy and the after taste stays in your palate.. all time kids favourite. Want to try i ???t.. here we go....
Ingredients
Jaggery - 500g
Grated coconut - 50g
Water- 100ml
Cardamon powder- a pinch
Ghee- 2 teaspoon
Preparation
- Take a heavy bottom pan or even cooker. Avoid iron kadai. Dry roast the grated coconut to remove the excess moist. Remove it from flame and Spread it to dry.
- Bring water to boil in the same vessel and add the jaggery to melt. Once all the jaggery melts, strain it to remove fine dust particles.
- Now simmer the flame completely. Take the dissolved jaggery again on the same vessel and continue to boil. Keep stiring continuously as the bottom of the vessel burns quickly due to caramelization of jaggery.
- You got to be really patient doing this. Keep stiring continuously till the quantity reduces to 1/10th. You should get one step ahead of the string consistency (kambi padam).
- Now add the coconut and see if it leaves water.. stir for another 3-5 minutes before you switch it off.
- Now when it is hot remove it on a ghee greased plate.
- Grease your palm with ghee and take small quantity of this mixture and roll it tightly and insert a tooth pick.
- Let it to dry on its own. It is best eaten after a day when it solidifies completely and gives a chewy effect.
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