Home cooking attempt — Haleem from scratch

I spent an afternoon making Haleem from scratch following a traditional recipe. Getting ghee right was the main challenge — it's not as straightforward as it looks. The warming and hearty result was rewarding once I got it right.

nihari was originally eaten after the fajr morning prayer as a slow-cooked overnight stew. I served it with lassi as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Haleem yourself gives you a new appreciation for what goes into it at a restaurant.