1. Melt a tsp of ghee in a pan and roast the grated coconut till u get a nice aroma & slight brown color. Keep this aside & allow the coconut to cool down completely.
2.Take a broad pan, add the grated jaggery along with little water just to cover it. Melt the jaggery and strain to remove the impurities.
3. Again heat the syrup, it will become frothy & thick. After few minutes , pour a drop of syrup in a plateful of water, you should be able to roll a hard ball & makes a "tung" sound when dropped.
4.Now add the roasted coconut & again keep it in medium flame & keep on mixing it. At one stage , the mixture become thick & it leaves the sides.
5.When the mixture is still warm , grease your hands with rice flour or with ghee and make tight balls. Roll in rice flour & set aside. Allow the balls to cool down completely.
6.Follow the same for all the balls. Rolling in rice flour prevents sticking of kamarkat with each other when stored.