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Crispy and sweet snack, another “must make” during Diwali!


  • 3 cups plain flour / all-purpose flour / maida flour

  • 2 tablespoons rice flour

  • ½ cup melted ghee

  • ½ cup sugar

  • 1 cup Milk

  • 2 tablespoon sesame seeds

Take a small saucepan on low to medium heat. Add the milk, sugar, sesame seeds. Mix well and heat until the sugar is dissolved. Set aside to cool the mixture till it is warm to the touch.

In a mixing bowl, add the all-purpose flour and the rice flour. Mix well. Pour the melted ghee and rub well in the flour. Make a well in the center and pour the milk mixture. Mix well and make the dough. Cover the dough with a damp cloth and let it sit for about 10 minutes.

Divide the dough in 3 parts. Roll each part into a smooth ¾ in diameter log. Cut the dough with a knife in ½ inch thickness. Roll each disc to about 3 inches in diameter or the thickness you like. Set them on a piece of cloth or plastic and let them air dry for a couple of hours.

Heat some oil in a wok at medium to high heat. Fry the kharkharia on medium heat till the edges turn golden brown. Drain upright on a tray lined with paper towel. Once cooled, store in a tin. The kharkharia will keep well for a few weeks but will most likely get eaten up sooner!

[Makes about 70 pieces]