Kharek Pak
Veg
A nourishing sweet made from dried dates (kharek) cooked in ghee with milk, sugar, cardamom, and dry ginger until dense and fudge-like. Date palms are native to the Kutch desert landscape and kharek pak is a traditional winter preparation offered to new mothers and the elderly — the Kutchi and Kathiyawadi version of the pan-Islamic date sweet, with the added warmth of ginger.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Best for
Snacks
Dessert
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | dried dates (kharek) |
| 1/4 cup | ghee |
| 1/2 cup | grated coconut |
| 1/4 cup | coarsely crushed almonds |
| 1/4 cup | coarsely crushed cashews |
| 1/4 cup | coarsely crushed pistachios |
| 1/2 teaspoon | cardamom powder |
| 1/4 teaspoon | nutmeg powder |
| 2 tablespoons | sugar |
| 1 tablespoon | poppy seeds |
| 1 tablespoon | milk |
Instructions
- 1 Soak the dried dates in warm water for about 1 hour until they soften.
- 2 Drain the dates and remove the seeds, then chop them finely.
- 3 Heat ghee in a pan over medium heat.
- 4 Add the chopped dates and sauté for 5-7 minutes until they become soft and slightly caramelized.
- 5 Add grated coconut, crushed almonds, cashews, and pistachios to the pan and mix well.
- 6 Stir in the cardamom powder, nutmeg powder, and sugar, and cook for another 2-3 minutes.
- 7 Add the milk and poppy seeds, and cook for an additional 2 minutes until everything is well combined and the mixture is moist.
- 8 Remove from heat and let it cool slightly before serving.
Tips
Ensure the dates are soft before cooking to achieve the best texture for the dish.