Kamarkat is a toffee made with jaggery and grated coconut. The important step in making kamarkat is preparing the syrup to the right consistency. I think I removed it from stove a little earlier. I ended up with chewy kamarkat. Actually it has to be really hard.

It came out very flavourful & tasty with the smell of coconut & jaggery..Though it gave a good exercise to the jaws , its worthy to taste . Do try n let me know how u liked it..

  • Cook time:
  • Prep time:
  • Jaggery - 3/4cup
  • Water - 1/4cup
  • Grated coconut - 1/4cup
  • Ghee - 1tsp
  • Rice flour -2tsp

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.


Rolling in rice flour is very important to avoid the sticking of balls with each other.
If you are using desicated coconut, then no need to roast the coconut.
Cardamom powder can also be added.

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By Mohan on Oct 15, 2016

Wow.. brought back the child hood memories... Indeed it's a treasure and gives a natural taste which now a days no toffee has. Thanks for this post and I am going to try this for my kids :)