Kharak, also known as Chuara, has always been one of our favourite winter treats at home. Every year, as soon as winters arrived, Dadi would start making this — and soon our terrace would be full of bedsheets with khajoor drying under the sun. Sneaking a few pieces while they were drying was part of the ritual.

This isn’t just a snack — it’s a traditional digestive churan, made slowly over several days using dried khajoor, fresh lemon juice, sugar, and warming spices. The khajoor is first soaked in lemon juice and sun-dried, then mixed with digestive ingredients like black salt, jeera, shahi jeera, sounth, black pepper and peepar. The mixture is dried again until it reaches the perfect chewy, tangy-sweet texture.

Kharak is known to help:
•⁠ ⁠Improve digestion after meals
•⁠ ⁠Boost energy & stamina
•⁠ ⁠Keep the body warm during winters
•⁠ ⁠Satisfy sweet cravings the natural way

It’s delicious enough to eat like candy, yet gentle enough to be had daily — a little after meals, or whenever you’re craving something sweet and chatpata.

We pack our Kharak in a reusable steel dabba, just like how it was stored at home — to keep it fresh and to honour the old ways that always worked best.

Tangy, chewy, comforting — this is winter sunshine you can eat. ☀️
A taste of tradition that stays with you, long after the season ends.

Storage: Airtight container, cool dry place
Shelf life: 2–3 months