KAMARKAT | கமர் கட்டு

We all would have tasted  Kamar kat , thean mittai , javvu mittai , elandha vadai etc in our young age from petty shops and nowadays we don’t find this easily in the market. Our kids don’t have even any idea about it..So to make our kids savour its taste & to satisfy our cravings , i tried this recipe from my MIL’s old cookbook collections.To my surprise , the recipe was given using microwave which made me very happy to try.This is a very simple recipe which has only coconut & jaggery.The consistency of jaggery syrup is very important here.If the consistency is right , u’ll get this color , otherwise u wont.The size of kamar kat is of big gooseberry size.But i made it smaller to get 10 balls. I used microwave high (800w) setting in this recipe. Based on ur oven settings , please change the time.I made this for three times consecutively and i got it right in the third time..I made in very small quantity which yielded around 10 pieces..Try the same quantity (including the water) i mentioned here to get the best result.. I have given the stove top method in the notes section ..But I prefer microwave .. 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..

INGREDIENTS

 1 cup - 200ml

Grated coconut – 1/4 cup Grated jaggery – 3/4 cup Water – 1/8 cup Cardamom powder -  1/8 tsp (optional, I dint use) Ghee – 1 tsp Rice flour – 1 tbsp (to coat the kamarkat )

METHOD

Grate the coconut and grind in the mixie once to break the small pieces .. Take the ghee in a microwave safe bowl and melt it by keeping for 20 seconds in microwave high power (800w) ..Remove the bowl and add the coconut gratings.. Mix well and again keep in high power for 1 minute to roast the coconut..Coconut will be turned slightly brown in color..Keep it aside & allow it to cool completely.. Now in a microwave bowl ( choose a big bowl) , take 1/8 cup of water  and heat it for 1 min in high power..When the water is boiled , add the grated jagggery , mix well and again keep in microwave for 1 minute for the jaggery to melt completely..Strain the jaggery to remove the impurities.. Again microwave the strained jaggery syrup in high power for 2 minutes & 20 seconds to bring the hard ball consistency.. ( ie , when u drop the syrup in a plate of water , u should be able to roll a hard ball and when u drop the ball , u should get a “tung” sound.. The ball should look glossy.. Usually we make this syrup to make chikkis/kadalai mittai) .. The time i have mentioned here is perfect when u keep in 800w power. If ur microwave has less watts settings , please increase the timing in seconds and check it. This step is very, very important..Please keep an eye after 2 minutes and increase the time by 10 seconds to get the consistency.. Now add the roasted coconut , cardamom powder and keep in microwave high for 1 minute 30 seconds .. Remove the mixture for every 30 seconds , mix well and again keep it..After 1.30 minutes , the mixture will be slightly thick and it will leave the sides and non sticky to touch.U’ll be able to roll it.. Now transfer the entire contents into a plate and make balls , coat in rice flour and keep aside. Allow it to cool completely. It will become hard.. Store in a box n enjoy  !!

NOTE

For stove top method , melt a tsp of ghee in  a pan and roast the grated coconut till u get a nice aroma & slight brown color..In a bowl, take the grated jaggery along with little water just to cover it..Melt the jaggery and strain to remove the impurities. Again heat the syrup, it will become frothy & thick. After few minutes , pour a drop of syrup in a plateful of water. U should be able to roll a hard ball & makes a tung sound when dropped.. Now add the roasted coconut & again keep the bowl in the flame & keep on mixing it. At one stage , the mixture become thick & it leaves the sides. When the ,mixture is still warm , grease ur hands with oil and make tight balls.Roll in rice flour & set aside.. Follow the same for all the balls. Rolling in rice flour prevents sticking of kamarkat with each other when kept in bottles.. Rolling in rice flour is very important to avoid the sticking of balls with each other.. My MIL told me to use even lesser coconut than the above quantity..U can use 2 tbsp too. It will be enough..

  

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Matka Kulfi - Ice Cream Recipes

I still remember the days  i ran behind the Bombay kulfi walahs to buy mouth watering , 1 rupee , cone shaped kulfis..I  really crave for those kulfis now …Last month we had been to my native and there i tasted Matka kulfi ,  my hubby’s favourite..After tasting it, i got an idea to try my own.So I washed those matkas and took home ..I tried and Yes,I got the same taste..My husband was very happy when i prepared this for him..Generally, Kulfis are prepared using a combination of condensed, evaporated and whole Milk..But i prepared in a very simple way..Here is the recipe,

Ingredients

• Milk – 500 ml
• Sugar – 2 –3 tbsp (adjust )
• Cardamom powder – 3  - 4 pods (powdered )
• Saffron threads -  few
• Almonds and pistachios – Few (finely chopped )

Method

• Take the milk in a Microwave safe wide bowl  .The bowl should accommodate at least two litres of milk to avoid spill over.Please see to it..
• Microwave high for 10 minutes..Remove the bowl and stir well.If u want u can remove and collect the skin( paal aadai), blend it at the end to a paste and add to the milk ..But I mixed the skin as it is along with the milk..
• Microwave again till the milk is reduced to half in volume.. (My MW took nearly 25- 30 mins to complete the process....Adjust the timings according to urs..)
• Then add sugar, saffron threads and cardamom powder, mix it and MW high for 5 mins..Let the sugar dissolve well and boil…
• Finally add the chopped almonds and pistachios and mix well.
• Pour into the moulds and freeze it for a minimum of 6 hours..

I got these cute kulfi moulds from my SIL and i poured some mixture into these moulds to serve my kid and of course for me.. Eat immdiately after u take out from the freezer because it gets melted very soon ...

 
VARIATIONS

• The above process can be done using stove top method . Take the milk in a wide mouthed kadai and boil the milk till it is reduced to half in volume..
• Give a constant stir and simmer the flame to avoid the spill over..
• Then add sugar, cardamom powder and saffron threads..
• Mix well and boil till sugar dissolves completely..
• Finally garnish with chopped almonds and pistachios.

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