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kharik recipe
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4.89 from 9 votes

Bohra Kharak Recipe (Kharik)

This is the best recipe for delicious kharak but it requires some patience and time to cook. The soft melting kharak that comes as a result is all worth it. Serve chilled! A true taste of traditional genius.
Course Dessert
Cuisine Bohra Recipes
Keyword kharik recipe
Prep Time 30 minutes
Cook Time 4 hours
Soaking Time 8 hours
Total Time 4 hours 30 minutes
Servings 36 dates
Calories 43kcal


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

For Mawa Filling

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


  • 1 tablespoon crushed almonds
  • 1 tablespoon crushed pistachio


Soak Dates

  • Wash dates throughly.
  • Take dry dates, milk and water into thick-bottomed pot. Heat the mixture and bring it to a boil. Soak dried dates in it for 4 hours at room temperature.
    Pro tip: You can soak dates for up to 24-36 hours in the fridge. Keep it in the fridge after cooling.

Cook Kharak

  • Add more milk (about ½-1 cup) as required to dip the dates fully in milk. Cook soaked dates for about 3-4 hours until soft and tender. (Bring the milk to boil then reduce the heat to very slow flame. Keep the lid covered until dates become soft for about 2 hours. Then remove the lid and cook further until the milk becomes very thick and the water almost dries.)
  • Remove dates from the pot with a spoon leaving the thick milk in the pot. Let the milk dry completely. Our mawa is ready. Transfer to a bowl and let it cool.

For Mawa filling

  • Add all the ingredients of filling to the bowl and mix well.


  • Slit the dates with a knife and remove the seeds. Wipe off any excess milk (mava) from date's skin and mix it with filling.
  • Slip a generous portion of mawa filling inside the date and garnish with crushed nuts.
  • Repeat to fill all the dates and store in an air tight container in the fridge.


  • Dry Dates are not soft dates. These are shriveled dates that are hard and sun-dried dates and they are also called "chuara" or "kharik".
  • This could be just two ingredients recipe as well that is just milk and dry dates. Just use ½-1 cup extra milk in the recipe so the level of milk is 1 inch above the date when cooking. This way you'll have more mawa in the end to fill all of your dates. Then you do not need to add condensed milk or milk powder to fill in your dates. You can sweeten it with some sugar if needed and just add cardamom powder. The cooking time will increase more milk will take more time to dry.
  • If you don't have time to soak, then you can skip soaking and cook covered until the dates are tender. Soaking gives better and softer results.
  • Always store kharak in an air-tight container as these love to soak bad odor in the fridge.
  • You can freeze the leftover cooked kharak for up to 2 months.
  • You can grind the leftover kharak and make its halwa.


Serving: 1date | Calories: 43kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 10mg | Potassium: 87mg | Fiber: 1g | Sugar: 6g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg