kharik recipe

Kharik Recipe

Serve chilled! A true taste of traditional genius.
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 35 dates


  • 250 gram dried dates about 36 (kharak, chuaara)
  • 1 ½ cup milk (I used tetra pack,) more as required
  • ½ cup water

For Filling

  • ¼ cup milk powder
  • 3-4 tablespoon condensed milk
  • 2 tablespoon powdered nuts (pista, cashew, almonds)
  • ¼ teaspoon green cardamom powder


  • 1 tablespoon crushed almonds
  • 1 tablespoon crushed pistachio


  1. Wash dates throughly.
  2. Take milk and water in thick bottomed pot. Heat the mixture to bring a boil. Now, soak dried dates in it for 8 hours. Keep in a cool place.
  3. Add more milk (about ½-1 cup) as required to dip the dates fully in milk. Cook soaked dates for about 4 hour until soft and tender. (Cook the dates on high heat for 1 minute then reduce heat to very slow flame. Keep the lid covered until dates become soft for about 2 hours. Then remove lid and cook further until milk become very thick and water almost dries.)
  4. Remove dates from the pot with a spoon leaving the thick milk in the pot. Let milk and dates cool.

For filling

  1. Mix all ingredient of filling in the milk pot to form a filling. Keep filling in fridge for 10 minutes or more so it thickens.


  1. Slit the dated with a knife and remove seed. Wipe off any excess milk (mava) from dated skin and mix with filling.
  2. Slip a generous portion of filling inside the date and garnish with crushed nuts.

Recipe Notes

Store in air tight container in fridge for 1 week or freeze for a month or more.